Nam Prik Pao (Thai Chili Jam)

5 steps. Take it one step at a time.

1. 01

   Heat the vegetable oil

   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.

   10 min
2. 02

   Fry the garlic slices

   In the same oil, fry the garlic slices until light golden. Remove and drain on paper towels.

   5 min
3. 03

   Briefly fry the dried chilies

   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.

   1 min
4. 04

   Using a mortar and pestle, grind the fried chilies

   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.

5. 05

   Return the paste

   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.

   10 min