Thai Chili Jam Recipes

THAI CHILI JAM

Steps:

• Set a fine-mesh strainer over a heatproof bowl. In a medium saucepan over medium-high heat, warm the oil and shallots, stirring frequently, until shallots are deep golden brown, 8 to 10 minutes.☞TESTER TIP: Keep a close eye on the shallots. Once they start browning, they color very quickly.
• Using a slotted spoon, move the shallots to a second bowl. Add garlic to hot oil in saucepan and cook, stirring constantly, until golden brown, 1 to 2 minutes. Using a slotted spoon, dump the garlic into the bowl with the shallots.
• Add the arbol chiles and half of the reserved seeds to the hot oil and cook, stirring constantly, until the chiles turn deep reddish brown, about 1 minute. Pour oil through the prepared strainer and into the bowl; reserve oil and add the chiles to the bowl with the shallots and garlic. Do not wash saucepan.
• In a blender or mini food processor, blend the shallot mixture, sugar, and lime juice until a thick paste forms, 45 to 60 seconds, scraping down sides of container as needed. If the mixture isn't blending well, drizzle in a little extra lime juice.
• Return the paste to the now-empty saucepan, add the fish sauce and 2 tablespoons of reserved oil. Bring to a simmer over medium-low heat. Cook, stirring frequently, until the mixture is thickened and has a jam-like consistency, 4 to 5 minutes. Remove from the heat.
• Season with extra lime juice, extra fish sauce, and salt, to taste. (Jam can be refrigerated for up to 1 month.)

NAM PRIK PAO (CHILE JAM)

Steps:

• Combine the tamarind paste with 1/2 cup very hot water, and break up the paste with a spoon or your fingers; soak for a few minutes, breaking up the paste a few more times if needed. Push the mixture through a mesh strainer with the back of a spoon; set aside the pulp that passes through the strainer, and discard what remains inside the strainer. Stem and seed the chiles.
• Heat the oil in a wok or large skillet over medium-high heat until hot but not quite smoking. Add the chiles, and cook, stirring, for 15 to 20 seconds, making sure they don't burn. Remove with a slotted spoon, and transfer to a plate.
• Add the garlic to the oil, and fry, stirring frequently, until just golden brown. (It will continue to brown after it's out of the oil, so don't go too dark now.) Transfer to the plate with the chiles. Fry the shallots until golden brown, and transfer to the plate. Turn off the heat, leaving the oil in the pan. Transfer the chiles, garlic and shallots to a food processor; pulse, scraping down the sides as necessary, until the mixture turns into a paste (no need to make it totally smooth).
• Turn the heat under the pan to medium. Add the shrimp paste, and cook, stirring and breaking it up, for about a minute or 2. Add the palm sugar, and cook, stirring, until it dissolves. Add the chile, garlic and shallot mixture, the tamarind pulp and 2 tablespoons of the fish sauce. Stir to combine, turn the heat to low and cook, stirring occasionally so the bottom of the pan doesn't burn, until it thickens slightly, 2 or 3 minutes. Taste the mixture; if it still needs salt, add more fish sauce, a little at a time.
• You can store the jam (and the oil) in a jar in the fridge or freezer; use it in stir-fries or soups, spoon it on top of rice or noodles, spread it on toast or use it as the base for the yum yai dressing (recipe online).

SWEET CHILLI JAM

Steps:

• Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
• Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.