{"id":"recipe_d0637d6c63","slug":"nam-prik-pao-thai-chili-jam","title":"Nam Prik Pao (Thai Chili Jam)","description":"A versatile, savory-sweet, and spicy roasted chili paste that forms the backbone of many Thai dishes like Tom Yum, or serves as a delicious spread for bread.","serves":16,"time":{"prepMinutes":15,"cookMinutes":30,"totalMinutes":45,"activeMinutes":45},"ingredients":[{"id":"ingredient-1","original":"1/2 cup vegetable oil","name":"Vegetable Oil","quantity":120,"unit":"ml","usQuantity":"1/2","usUnit":"cup","form":"liquid","notes":"for frying","group":"base","optional":false},{"id":"ingredient-2","original":"1 cup shallots, thinly sliced","name":"Shallots","quantity":150,"unit":"g","usQuantity":"1","usUnit":"cup","form":"sliced","notes":"red shallots preferred","group":"aromatics","optional":false},{"id":"ingredient-3","original":"10 garlic cloves, thinly sliced","name":"Garlic","quantity":10,"unit":"clove","usQuantity":10,"usUnit":"clove","form":"sliced","notes":"","group":"aromatics","optional":false},{"id":"ingredient-4","original":"30g dried spur chilies, deseeded and cut into pieces","name":"Dried chili","quantity":30,"unit":"g","usQuantity":1.06,"usUnit":"oz","form":"dried and cut","notes":"large mild chilies","group":"aromatics","optional":false},{"id":"ingredient-5","original":"1 tablespoon shrimp paste","name":"Shrimp Paste","quantity":15,"unit":"g","usQuantity":1,"usUnit":"tbsp","form":"paste","notes":"toasted","group":"seasoning","optional":false},{"id":"ingredient-6","original":"3 tablespoons palm sugar","name":"Palm Sugar","quantity":45,"unit":"g","usQuantity":3,"usUnit":"tbsp","form":"shaved","notes":"","group":"seasoning","optional":false},{"id":"ingredient-7","original":"2 tablespoons tamarind concentrate","name":"Tamarind","quantity":30,"unit":"ml","usQuantity":2,"usUnit":"tbsp","form":"paste","notes":"","group":"seasoning","optional":false},{"id":"ingredient-8","original":"2 tablespoons fish sauce","name":"Fish Sauce","quantity":30,"unit":"ml","usQuantity":2,"usUnit":"tbsp","form":"liquid","notes":"to taste","group":"seasoning","optional":false}],"instructions":[{"id":"instruction-1","text":"Heat the vegetable oil in a wok or skillet over medium-low heat. Add sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.","group":"Frying Aromatics","title":"Heat the vegetable oil","timerMinutes":10,"sourceTitle":"Frying Aromatics"},{"id":"instruction-2","text":"In the same oil, fry the garlic slices until light golden. Remove and drain on paper towels.","group":"Frying Aromatics","title":"Fry the garlic slices","timerMinutes":5,"sourceTitle":"Frying Aromatics"},{"id":"instruction-3","text":"Briefly fry the dried chilies in the same oil for about 30-60 seconds until they darken slightly and become fragrant. Be careful not to burn them. Drain on paper towels.","group":"Frying Aromatics","title":"Briefly fry the dried chilies","timerMinutes":1,"sourceTitle":"Frying Aromatics"},{"id":"instruction-4","text":"Using a mortar and pestle (or a food processor), grind the fried chilies into a powder. Add the fried shallots, fried garlic, and shrimp paste. Pound or blend until a thick, uniform paste forms.","group":"Pasting","title":"Using a mortar and pestle, grind the fried chilies","timerMinutes":null,"sourceTitle":"Pasting"},{"id":"instruction-5","text":"Return the paste to the skillet with the remaining oil. Add palm sugar, tamarind concentrate, and fish sauce. Stir constantly over low heat for about 10 minutes until the sugar dissolves and the paste darkens to a deep maroon color and the oil begins to separate.","group":"Finishing","title":"Return the paste","timerMinutes":10,"sourceTitle":"Finishing"}],"notes":"Store in a sterilized glass jar. It can be used for stir-fries, soups, or even as a dip for rice crackers.","cuisine":{"group":"Southeast Asian","specific":["Thai"]},"course":["sauce"],"cookingMethod":["fry","simmer"],"equipment":["wok","mortar and pestle","slotted spoon"],"diet":["gluten_free","dairy_free"],"allergens":["fish","shellfish"],"difficulty":"medium","yield":{"amount":1.5,"unit":"cup","note":"Yields about 350ml of chili jam"},"makeAhead":{"instructions":"This jam improves in flavor after sitting for 24 hours."},"storage":{"food":{"instructions":"Keep in an airtight jar in the refrigerator.","reheatingNotes":"Not typically reheated alone; add directly to hot dishes."}},"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_d0637d6c63%2Fcover.jpg?alt=media&token=99107e15-d785-475f-b5c6-5c49cb6b6dd3","imageAlt":"Nam Prik Pao (Thai Chili Jam) — recipe cover","aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","sourceUrl":"","tags":["spicy","condiment","thai","nam prik pao","chili jam","savory"],"schemaVersion":1,"sourceTitle":"Nam Prik Pao (Thai Chili Jam)","sourcePublishedAt":"2026-02-04T21:36:49.431Z","sourceUpdatedAt":"2026-02-04T21:36:49.431Z","related":[{"id":"nuoc_mam_gung_4a385f6dd4","slug":"ginger-fish-sauce-nuoc-mam-gung","title":"Ginger Fish Sauce (Nước mắm gừng)","description":"A classic Vietnamese dipping sauce that perfectly balances sweet, sour, spicy, and salty flavors with the pungent kick of fresh ginger. This condiment is the essential companion for boiled duck, grilled fish, or steamed seafood.","serves":4,"time":{"prepMinutes":10,"cookMinutes":0,"totalMinutes":10,"activeMinutes":10},"cuisine":{"group":"Southeast Asian","specific":["Vietnamese"]},"course":["sauce"],"difficulty":"easy","diet":["gluten_free","dairy_free","low_fat","nut_free","egg_free","low_carb"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fnuoc_mam_gung_4a385f6dd4%2Fcover.jpg?alt=media&token=d281d7b9-19dd-4f83-a7f9-56b513c7078b","imageAlt":"Ginger Fish Sauce (Nước mắm gừng) — recipe cover","tags":["dipping sauce","ginger","spicy","vietnamese food","condiment"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":7,"stepCount":3},{"id":"recipe_df40dd65da","slug":"nam-jim-jaew-thai-dried-chili-dipping-sauce","title":"Nam Jim Jaew (Thai Dried Chili Dipping Sauce)","description":"A smoky, spicy, and tangy dipping sauce from Northeastern Thailand (Isan), famous for its nutty aroma of toasted rice and its perfect pairing with grilled meats.","serves":4,"time":{"prepMinutes":10,"cookMinutes":0,"totalMinutes":10,"activeMinutes":10},"cuisine":{"group":"Southeast Asian","specific":["Thai"]},"course":["sauce"],"difficulty":"easy","diet":["gluten_free","dairy_free","nut_free","low_fat","low_carb"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_df40dd65da%2Fcover.jpg?alt=media&token=7dd45cc3-9249-4ca5-8394-b5d443481674","imageAlt":"Nam Jim Jaew (Thai Dried Chili Dipping Sauce) — recipe cover","tags":["thai","spicy","dipping sauce","nam jim jaew","isan","gluten free","condiment"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":7,"stepCount":4},{"id":"recipe_48b3ec91cb","slug":"nam-prik-nam-pla-thai-chili-fish-sauce","title":"Nam Prik Nam Pla (Thai Chili Fish Sauce)","description":"A classic, essential Thai condiment that perfectly balances salty, spicy, sour, and a hint of sweet. It is served with almost every meal in Thailand to enhance the flavors of jasmine rice, fried eggs, and grilled meats.","serves":6,"time":{"prepMinutes":10,"cookMinutes":0,"totalMinutes":10,"activeMinutes":10},"cuisine":{"group":"Southeast Asian","specific":["Thai"]},"course":["sauce"],"difficulty":"easy","diet":["low_carb","gluten_free","dairy_free","egg_free","nut_free","paleo"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_48b3ec91cb%2Fcover.jpg?alt=media&token=82625f54-7613-4c53-9613-9ac5a0cf42e7","imageAlt":"Nam Prik Nam Pla (Thai Chili Fish Sauce) — recipe cover","tags":["thai","condiment","spicy","umami","quick","nam prik nam pla"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":6,"stepCount":4}]}