How to Make Thai Chili Jam Sauce for Meat
Thai chili jam sauce, also known as "nam prik pao," is a delicious and versatile condiment that pairs perfectly with a variety of meats. This rich and flavorful sauce combines the heat of Thai chilies with the sweetness of palm sugar and the umami of fermented soybeans, creating a perfect balance. Making your own Thai chili jam sauce at home is simple and rewarding. Below is a step-by-step guide on how to prepare this authentic sauce.
Ingredients You Will Need
- 10-12 dried Thai bird's eye chilies
- 2 tablespoons vegetable oil
- 4 cloves of garlic, minced
- 1 small red onion, finely chopped
- 2 tablespoons shrimp paste (or soy sauce for a vegetarian option)
- 1-2 tablespoons palm sugar (adjust based on sweetness preference)
- 1 tablespoon tamarind paste
- Salt, to taste
Instructions to Make Thai Chili Jam Sauce
Step 1: Preparing the Dried Chilies
Start by soaking the dried bird's eye chilies in warm water for about 15-20 minutes. This softens them and makes them easier to grind into a paste. After soaking, drain the water and set the chilies aside.
Step 2: Grinding the Chilies
Using a mortar and pestle or a food processor, grind the soaked chilies into a fine paste. If you prefer a chunkier texture, you can leave some bits intact. Set this chili paste aside for later use.
Step 3: Sautéing Aromatics
In a heavy-bottomed pan or skillet, heat the vegetable oil over medium heat. Once hot, add the minced garlic and chopped red onion. Sauté these ingredients until they become fragrant and the onions turn translucent, about 3-4 minutes.
Step 4: Combining Ingredients
Add the chili paste to the pan and stir well to combine with the garlic and onion mixture. Cook for another 2-3 minutes, allowing the flavors to meld together.
Step 5: Adding Flavor Elements
Stir in the shrimp paste, palm sugar, and tamarind paste. Continue to cook the mixture for another 5-10 minutes, stirring frequently. The sauce should thicken, and the flavors will deepen. Taste the sauce and season it with salt as needed.
Step 6: Cooling and Storing
Once the sauce has reached your desired consistency, remove it from the heat and let it cool. Store your homemade Thai chili jam sauce in a clean jar or airtight container. It can be kept in the refrigerator for up to two weeks.
Serving Suggestions
This Thai chili jam sauce is incredibly versatile. Serve it as a dipping sauce for grilled meats, stir-fry it with vegetables and proteins, or use it as a marinade for chicken, pork, or beef. Its sweet-and-spicy flavor profile enhances any dish!
Conclusion
Making Thai chili jam sauce is a straightforward process that elevates your meals and adds an authentic Thai touch. Use fresh ingredients and adjust the heat level to suit your taste. Enjoy your culinary adventure!