Nam prik pau

Nam prik pau

Chilli jam

By
From
The Complete Asian Cookbook
Makes
3 cups
Photographer
Alan Benson

This is a versatile condiment to have on hand as it doubles as a stir-fry seasoning for greens and can be used in dressings for Thai salads,

Ingredients

Quantity Ingredient
50g large dried red chillies
375ml boiling water
125g tamarind pulp
250ml vegetable oil
250g garlic, finely chopped
60g ginger, peeled and finely chopped
400g tinned chopped tomatoes
125ml fish sauce
200g palm sugar, grated

Method

  1. Soak the chillies in 185 ml boiling water for 20 minutes, or until softened. Drain well and process in a food processor until finely chopped.
  2. Soak the tamarind pulp in the remaining boiling water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  3. Place the oil, garlic and ginger into a large heavy-based saucepan and simmer, stirring continuously, for about 10 minutes, or until light golden. Add the tomatoes, fish sauce, palm sugar and tamarind liquid. Cook for 20 minutes over medium heat. Chilli jam can be stored in an airtight container in the refrigerator for up to 6 weeks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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