Name: Thai Chili Jam
Cook time: 21 min
Total time: 21 min
Ingredients: 34 g deseeded dried red chilies, add 50% seeds for medium spicy; 24 g dried shrimp; 10 g fresh ginger; 64 g cloves garlic, peeled; 84 g shallots peeled; 20 g Thai shrimp paste; 190 g palm sugar; 4 tbsp tamarind paste; 4 tbsp fish sauce; 120 g vegetable oil

AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginner

Yields1 Serving

Cook Time21 minsTotal Time21 mins

INGREDIENTS :

Nam Pit Pao

34 g deseeded dried red chilies, add 50% seeds for medium spicy

24 g dried shrimp

10 g fresh ginger

64 g cloves garlic, peeled

84 g shallots peeled

20 g Thai shrimp paste

190 g palm sugar

4 tbsp tamarind paste

4 tbsp fish sauce

120 g vegetable oil

COOKING METHODS :

- Place the chilies, dried shrimps, ginger, garlics and shallots in the mixing jar. Then chop.
Settings: Timer: 10 Seconds / Speed 9

- Add the oil. Start saute.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C

- Add palm sugar, tamarind paste, vinegar and fish sauce. Continue sautes.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C

- Let it cool to room temperature and store in a clean jar in the refrigerator, it will last up to 6 months or you can even freeze until needed.

Tips:
- Use for Tom Yum Goong, stir-fries vegetables, classic cashew nuts chicken.

Ingredients