Nam Prik Pao (Thai Chili Jam)
This vegan version of Thai chili jam offers a rich, smoky, sweet, and spicy flavor profile. It's incredibly versatile, perfect as a dipping sauce, stir-fry base, or spread. The deep umami comes from roasted chilies and shallots, balanced with palm sugar and tamarind.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 189 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 30 gdried red chile, stemmed and deseeded
- 100 gshallot, peeled and roughly chopped
- 30 ggarlic clove, peeled
- 2 tbsptamarind paste, seedless
- 3 tbsppalm sugar, finely chopped or grated
- 2 tbspsoy sauce, or tamari for gluten-free
- 0.5 cupvegetable oil
- 0.25 cupwater
Equipment
wok · pan · food processor · skillet · airtight container
The method
Step by step
- 1
Begin by dry-roasting the dried red chiles in a pan over medium heat for about 3-5 minutes until fragrant and slightly darkened, being careful not to burn them. Set aside to cool.
About 5 min
Cook’s note: Ensure good ventilation as the chiles will release strong fumes.
- 2
In the same pan, dry-roast the shallots and garlic cloves over medium heat until softened and lightly charred, about 5-7 minutes. Stir occasionally to ensure even cooking.
About 7 min
- 3
Once cooled, combine the roasted chiles, shallots, and garlic in a food processor or mortar and pestle. Process until a coarse paste forms.
About 5 min
Cook’s note: For a smoother jam, process longer.
- 4
Heat the vegetable oil in a wok or large skillet over medium-low heat.
About 1 min
- 5
Add the chile-shallot-garlic paste to the hot oil and stir-fry gently for 10-15 minutes, stirring constantly to prevent burning. The paste should darken slightly and become very fragrant.
About 15 min
Cook’s note: Lower the heat if the paste starts to brown too quickly.
- 6
Stir in the tamarind paste, palm sugar, soy sauce, and water. Continue to cook, stirring frequently, until the palm sugar has fully dissolved and the jam thickens to a rich, glossy consistency, about 5-7 minutes.
About 7 min
Cook’s note: Taste and adjust seasoning if needed; add more palm sugar for sweetness, tamarind for sourness, or soy sauce for saltiness.
- 7
Remove from heat and let the nam prik pao cool completely before transferring to an airtight container.
Per serving
Nutrition
- Calories
- 189.3kcal
- Protein
- 1.4g
- Carbs
- 15.9g
- Fat
- 14.3g
- Fibre
- 1.8g
- Sugar
- 7.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the nam prik pao in an airtight container in the refrigerator.
More recipes
All recipeslunch
Five-Spice Pressed Tofu
This recipe transforms firm tofu into a flavorful, chewy protein source with a simple five-spice marinade. Perfect for adding to stir-fries, salads, or enjoying on its own. Pressing the tofu is key for optimal texture and flavor absorption.
1 hr 15 min 192 kcalsnack
Isso Vadai (Spicy Lentil Fritters with Shrimp)
Isso Vadai are savory, spicy fritters made from red lentils, onions, and green chilies, topped with a whole shrimp. They are a popular street food snack in Sri Lanka, offering a delightful crunch and a burst of flavor.
2 hr 50 min 393 kcallunch
Peri-Peri Tofu Steaks
Firm tofu slices are marinated in a spicy peri-peri sauce, then pan-fried until golden and slightly crispy. This flavorful and satisfying dish is perfect for a quick and vibrant meal.
1 hr 5 min 420 kcalmain course
Pasticada
Pasticada is a rich and savory Croatian beef stew, traditionally made with beef eye of round or top round. The meat is marinated, then slow-cooked with vegetables and prunes until incredibly tender. This dish is often served with homemade gnocchi.
15 hr 1,148 kcallunch
Tofu Saganaki Skewers
These vegan skewers offer a delightful take on Greek saganaki, featuring pan-fried tofu marinated in lemon and herbs. They are perfect for a light lunch or a flavorful dinner, grilled to perfection with a hint of ouzo.
1 hr 5 min 262 kcalsoup
Hot and Sour Soup
This classic Chinese-inspired soup offers a delightful balance of spicy and tangy flavors. It's packed with mushrooms, bamboo shoots, and tofu in a savory broth, thickened slightly for a comforting texture. A perfect starter or light meal.
45 min 137 kcalmain course
Galinha De Cabidela (Chicken In Blood Sauce)
This traditional Portuguese dish features tender chicken simmered in a rich, savory sauce thickened with fresh chicken blood and vinegar. The unique combination creates a deeply flavorful and slightly tangy stew, often served with white rice. It's a rustic and comforting meal.
1 hr 30 min 671 kcal