Nam Prik Pao (Thai Chilli Jam)

250g shallots, peeled (about 6-8 Thai red shallots 'Hom dang' )
1 bulb garlic, cloves peeled & separated
30g galangal, thinly sliced
50g dried shrimp
75g dried red chillies, stems and seeds removed
1 tsp shrimp paste
50g palm sugar
80g tamarind paste
4 tbsp fish sauce
1 tsp salt
150ml neutral oil (vegetable or similar)

Char the Aromatics
Place the sliced shallots, garlic and galangal into a dry frying pan over medium-high heat. Cook, stirring occasionally, until charred at the edges and caramelised. Remove from the pan and set aside.

Fry the Shrimp
Add the oil to the pan and set over medium heat. Once hot, add the dried shrimp and fry for 1–2 minutes until golden, crispy and fragrant. Remove and drain on kitchen paper.

Fry the Chillies
Add the de-seeded dried chillies to the same pan of hot oil. Fry for about 1 minute, until crisp and darkened slightly in colour. Be careful not to burn them. Remove and drain on kitchen paper. Set the infused oil aside to use later.

Blend the Base
In a food processor, add the fried shrimp and chillies. Blitz into a coarse powder. Then add the charred shallots, garlic, galangal, shrimp paste, palm sugar, tamarind paste, fish sauce and salt. Blitz again until a thick, textured paste forms. If needed, add a splash of the reserved oil to help it blend.

Cook the Paste
Return the reserved chilli and shrimp oil to the pan and set over low heat. Add the blended paste and cook gently for 8–10 minutes, stirring constantly. The paste should darken and develop a rich, jam-like texture.

Cool and Store
Once the Nam Prik Pao is thick, dark and glossy, remove from the heat. Let it cool slightly before transferring to a clean, sterilised jar. Store in the fridge for up to 6 months.

Spoon it onto rice, use as a dip for vegetables or grilled meats, or stir into dressings and marinades for a hit of sweet, spicy umami. This Nam Prik Pao packs a punch so feel free to adjust the chillies accordingly to your personal tastes.

Enjoy dudes! 🤘