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Pepper’s Sweet Chile Jam (Nam Prik Pao)

SERVES: Makes about 2 cups PREP: 5 minutes TOTAL TIME: 25 minutes
Pepper’s Sweet Chile Jam (Nam Prik Pao)

Pepper’s Sweet Chile Jam (Nam Prik Pao)

SERVES: Makes about 2 cups PREP: 5 minutes TOTAL TIME: 25 minutes

A signature Pepper Thai condiment that’s a balance of sweet and heat.

Hi! It’s Pepper here with a recipe from my new book, The Pepper Thai Cookbook, which is available in the Cravings shop now. 

This dark red sticky jam made from dried chiles is a must-have in my pantry. It’s jam-packed (get it?) with deep umami flavor and a balanced amount of sweetness and heat. Thai people use it to add a roasted tangy flavor to just about everything, from soups to instant noodles, or sometimes as a dip for pork rinds, shrimp chips, or vegetables.

You can find it sold in Thai markets as nam prik pao, but I think you should try making it yourself—I find the flavor is much deeper and richer.

Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.

  • ¼ cup plus 2 tablespoons vegetable oil

  • 12 cloves garlic, sliced

  • 2 medium shallots, roughly chopped

  • 2 tablespoons small dried shrimp

  • ¾ cup dried red chiles, such as Thai, de árbol, or japones

  • ½ cup light brown sugar, plus more to taste

  • 2 tablespoons tamarind paste

  • 2 tablespoons fish sauce

  • 1 teaspoon anchovy paste or shrimp paste

  • + Kosher salt

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