🌶️ Teddy's Nam Prik Pao (Chili Jam)
"We start by making a less-oily, less-salty, less-sweet version of Nam Prik Pao or Thai chili jam."
"We’ve switched it up for one of the best sweeteners on the planet: Date sugar."
"Dried dates are a storehouse of vitamins, antioxidants and phytonutrients."
Ramp up the heat and explosive flavor with a handy jar of chili jam like this. You can eat it as condiment to rice or season a Tom Yum Paste.
🌶️ Teddy's Nam Prik Pao (Chili Jam)
"We start by making a less-oily, less-salty, less-sweet version of Nam Prik Pao or Thai chili jam."
"We’ve switched it up for one of the best sweeteners on the planet: Date sugar."
"Dried dates are a storehouse of vitamins, antioxidants and phytonutrients."
Ramp up the heat and explosive flavor with a handy jar of chili jam like this. You can eat it as condiment to rice or season a Tom Yum Paste.
Open in Cookpad AppSteps
- 1
1. Toast all Nam Prik Pao ingredients one by one to remove moisture or until fragrant and dark. Start with dried chilies.
- 2
2. If available, use a coffee grinder to grind up dried shrimp and chilies separately to a fine powder. Then transfer all Nam Prik Pao ingredients in a food processor and blend with oil until a gritty paste.
- 3
3. Fry the resulting paste on medium heat while stirring. Add date sugar, palm sugar and salt. Cook for 20 mins until darkened.
- 4
4. Add asam water and fish sauce. Stir, taste and adjust. Let water evaporate (about 5 mins). Cool and keep in the fridge.
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