Thai Chili Paste_Chili Jam Recipe (Nam Prik Pao) นำ้พริกเผา - Hot Thai Kitchen

"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot Thai Kitchen today's recipe is a staple ingredient in any  Thai Kitchen and that is nam prik Pao or chili paste and I've used chili paste in a lot of  recipes cashew chicken Tom Yum Goong two of my most popular recipes and I've used it in a lot  of salads and now for those of you who can't find this in the store you can make it at home  and if you can find it in the store now's your chance to make it from fresh ingredients and  to customize the flavor so it's perfect for your liking let's get started the main ingredient for  this chili paste is obviously the chilies and so I am using dried spiritually so click Tifa and these  are large and mild and I use these in pretty much all of my career paths if you can't find these at  your Asian grocery store try a Latin American store they have lots of different dried chilies  and maybe ask them to help you pick out one that's quite mild so what we're going to do first is get  rid of the seeds it's also the pith that the seeds are holding on to because the pith is actually  quite spicy the Thai name of this chili paste is called Nam prik Pao and dumpin it is chilly dip  basically and POW is to roast or to burn so that's what we're gonna do right now we're going to toast  the dried chilies what you're looking for is for them to develop a smoky flavor some parts of the  chilies will start to darken and look a little bit charred and that's when you pull it off so keep  them moving you can see some bits of it starting to toast I love the smoky smell of toasting chili  mmm all right I'm going to set that aside for now now I have to toast whole cloves of garlic  and also some shallots get them charred and smoky what you can also do is use the broiler function  in the oven that'll work just as well I know being Thai I guess I just like doing things so top thing  I've mentioned before we don't usually cook with ugly okay that's looking pretty good I've got  some charred bits on the garlic and the shallots I'm going to pull this off heat now I'm going to  grind my chilies into a powder traditionally this is done in a mortar and pestle but you know this  makes it a lot faster I'm using a coffee grinder because it is the best tool for grinding dry  product into a powder make sure you let it settle before you open it so you don't inhale a bunch of  chili gently open it up so now I'm going to add my other dry ingredient and that is dried shrimp  you can get these at Chinese grocery stores it's usually in the refrigerated section and they come  in a lot of different sizes for this the smaller ones are okay because we're going to blitz it up  and they tend to be cheaper as well and one more cuts be really careful uh-huh now we've got spicy  shrimp fluff all right now I'm going to just blitz everything together into a paste you can  use a food processor like I am here or a sort of grinding device that you have that will do the job  basically so my ground chilies and dried shrimp by the way if you want to make this vegetarian  you can omit the dried shrimp and just make a very simple version of this paste a little bit of salt  tamarind juice now this is just store-bought tamarind juice a lot of times it'll be labeled  tamarind concentrate give it a little tartness this is what makes the space good actually fish  sauce of course this is Thai food after all most gonna add some palm sugar so this pace tends to  be quite sweet so I'm adding quite a bit of sugar but you can customize it you don't have to add as  much sugar fish sauce or tamarind juice actually so this pace is very flexible no two recipes are  the same it's one of those things you know this is an optional ingredient it's shrimp paste fermented  shrimp paste and I use this in my curry paste I'm using a shrimp paste fried rice it's got kind of  a funky smell it's salty adds a lot of umami only add a little bit because I'm not making  a lot I don't want it to be you know shrimp pasty alright I'm going to bliss this up scrape it down  and you'll have to scrape down the sides a few times if you're having a hard time grinding you  can add all of your oil at this time so we're going to use but a quarter cup of vegetable oil  neutral flavored oil eyes use it to sort of adjust the consistency to see if it's having a hard time  grinding it needs a little more liquid then I'll add it alright that is if you want to make it  quite fine as fine as you can although I've seen a lot of chili paste where it's a little bit rough  so that's something you can decide as well I like it pretty fine we're almost there now cook the  pace reduce everything marry and mingle all those flavors the rest of the oil now if you used all of  the oil in the blending process just put the pace in now we're going to add my paste and lower that  heat you want this slow and low now this is going to take about 10 to 15 minutes if you're making  more it will take longer what you're looking for is for it to be reduced and condensed it'll turn  a bit darker and yes you want to be stirring all the time with a rubber spatula so you can scrape  off the bottom make sure nothing is burning alright so this is good it's thick the oil is  starting to separate from the edges so I'm pretty happy with that okay so now what you want to do  is taste it and adjust it so I'm going to add just a little bit more sugar I'm going to just cook it  until the sugar is dissolved and then we're done I like to store this paste in a mason jar and it'll  store in the fridge for a long time I've actually never seen chili paste go bad so I'm going to say  several months if you want you can also freeze it and it makes a great gift too if you've got  some Thai food lover friends this is now ready to be used for any of my recipes that call for  chili paste however this is also known in english as chili jam because that's one way to have it is  as a spread so I've got here some crostini that I just toast it up and it's perfect with chili jam  and it's still warm now I've put this on burger buns or burger oh my god that was really goodsuch a great combination of spicy tart smoky sweet mmm so good I can have it just like this  but it'll also be really good in any of my recipes so I hope you give this a try and I  will put a list of recipes that use chili paste in the description of this video so  you don't have to look too far and send me a photo when you make it Twitter Facebook  and Instagram and I will see you next time for your next delicious Thai meal what you  can also do is broil them in the thingy what is that thing called the oven in that thing\n"