23min 4 ppl
Vegan Nam Prik Pao
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 7 steps
Medium: 31–60 min or 7–12 steps
262 kcalper person
Protein 2g
Carbs 24g
Fats 18g
About this dish
A plant-based take on Thailand's beloved chilli jam, built on slow-fried shallots and garlic for the same deep, sticky sweetness without the shrimp.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Thai shallotspeeled and thinly sliced10
- Garlic clovespeeled and thinly sliced12 cloves
Tins & Jars
- Tamarind Paste2 tbsp
Dried Goods
- Palm sugarchopped40 g
Spices & Seasonings
- Dried Red Chilliesstems removed15
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oilfor shallow-frying100 ml
Utensils
- Wok
- Food processor
- Chopping board
- Sharp knife
- Slotted spoon
Method
1
Heat the vegetable oil in a wok over medium heat and fry the shallots for 5 minutes until golden, then lift out with a slotted spoon.
Approx. 6 minutes
2
Fry the garlic in the same oil for 3 minutes until golden, then lift out with a slotted spoon.
Approx. 4 minutes
3
Fry the dried chillies in the same oil for 1 minute until deep red, then lift out with a slotted spoon and set the oil aside to cool.
Approx. 3 minutes
4
Blend the fried shallots, garlic and chillies to a coarse paste in a food processor.
Approx. 5 minutes
5
Return the paste to the wok with 3 tablespoons of the reserved frying oil and cook over low heat for 5 minutes, stirring constantly.
Approx. 6 minutes
6
Stir in the palm sugar, tamarind paste and light soy sauce and cook for 5 minutes until glossy and jam-like.
Approx. 6 minutes
7
Remove from the heat and leave to cool completely before transferring to a jar.
Approx. 3 minutes
