Thai Chili Jam

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AuthorLe-ThermiqueCategoryDifficultyBeginner

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 :
1

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

2

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

3

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

4

- 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.

Nutrition Facts

0 servings

Serving size

Ingredients

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

Directions

COOKING METHODS :
1

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

2

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

3

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

4

- 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.

Notes

Thai Chili Jam

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