I have no story to tell about this recipe other than the fact that it is so good it deserves its own post. I mean, just look at it.

This is another recipe adapted from the Night + Market cookbook by Kris Yenbamroong based off the dishes served in his Los Angeles restaurants by the same name, and featured in my post for Chicken, Coconut & Lemongrass Soup.

I will say that I made one critical error when preparing this for the first time, an error I hope you don’t replicate. I halved the recipe. This was a grave mistake for two reasons: 1) There wasn’t enough content to successfully catch the blades of my blender, which lead to the classic cycle of blend, scrape down, huff, puff, blend, scrape down, huff, puff, repeat, repeat, repeat, until eventually removing the lot and pounding it by hand in my mortar & pestle, and 2) It’s good. It’s “maybe you should actually double the recipe” good. Don’t deprive yourself. Make the whole thing. Then stir it into soup, use it as a dip for vegetables or crackers, spread it on grilled cheese sandwiches or burgers, use it to accompany fried eggs, add it to your favorite rice dish, jazz up your pasta, serve it with grilled chicken or pork, stir it into curry, the list goes on and on. Okay, maybe triple the batch.

Chili, Garlic and Shallot Jam

Nam Prik Pao is a versatile condiment used in Thai cooking, but I hesitate to call this as such because of its glaring omission of dried shrimp and/or shrimp paste, which is traditionally one of the main ingredients. Regardless, it offers a similar flavor experience of part-sweet, part-spicy, part-umami, that is just as addictive as the best Nam Prik Pao’s. You can use whatever dried chili you have on hand, but be mindful of the spice factor - using entirely Chili de Arbols, for example, will likely knock your socks off. Who knows though, maybe you’re into that sort of thing.

Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 5 minutes

1 1/2 cups neutral flavored oil
1/2 cup peeled garlic cloves, cut in half
2/3 cup sliced shallot
10 dried New Mexico chilis (about 50 grams), stemmed, seeded, and chopped into 1-inch segments
1 Chili de Arbol (optional for heat)
1/4 cup coconut sugar dissolved in 1/4 cup boiling water
3 tablespoons fish sauce
1 tablespoon + 1 teaspoon tamarind concentrate (my favorite brand is Tamicon)

Heat the oil in a wok or small saucepan over medium until it starts to shimmer and move just below the surface. Add the garlic cloves and fry until browned and softened slightly, 20 to 30 seconds. Remove and drain on a paper towel. Repeat with the shallots. Add the New Mexico chilis and fry until they puff slightly and darken in color, about 10 to 15 seconds. In the last 5 seconds, add the Chili de Arbol. Be careful not to burn these; it can happen quick. Remove and drain alongside the garlic and shallot on the paper towel. Turn off the heat and reserve the frying oil.

In a food processor or blender, pulse the chilis until fully pulverized. Add the garlic and shallots and blend again. Finally, add the remaining ingredients, along with 1/3 cup of the reserved oil, and blend until completely combined. Store in an airtight container, topped with 1/4 cup or so of the reserved oil - this will preserve it for longer. Jam will keep in the fridge for up to 1 month.