Easy Thai Chilli Jam
This versatile, fiery hot, sweet-sour condiment is a secret weapon in Thai cuisine. Made with garlic, shallots, tamarind, palm sugar, and chillies, this easy vegan version uses white miso and vegan fish sauce for authentic flavor. Perfect for flavoring dishes like tom yam, tom kha, stir-fries, and rice, or as a delicious dip or spread.
Price per Serving
Instructions
- 1
Fry the shallots (2 large) in vegetable oil (100 ml) for 3-5 minutes, until golden brown and crispy.
- 2
Remove the [shallots] from the wok and place onto kitchen roll to drain.
- 3
Add the cloves garlic (12 large) to the same wok and fry until golden and crispy, around 3 minutes.
- 4
At the same time, in another wok or skillet, dry-roast the red chilies (10 dried) over medium heat for about 2 minutes, until aromatic. Keep them moving to prevent burning.
- 5
Place the [shallots], [garlic], [dried red chilies], and the remaining ingredients: thai chillies (6 fresh), white miso paste (1 tbsp), palm sugar (150 g), date paste (4 tbsp), galangal (2.5 cm), vegan fish sauce (6 tbsp), water (125 ml), into a food processor or blender. Blitz for a few seconds until a thin, coarse paste forms.
- 6
Transfer the paste to a skillet and cook for 15-20 minutes over medium heat, stirring occasionally, until it reaches a thick, jam-like consistency.
- 7
Remove from the heat and set aside to cool. Any oil rising to the top is fine.
- 8
Store in an airtight jar in the fridge; it will keep for several months.
Nutrition Facts
Per portion
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