when I first discovered thai chili jam a couple years back, my mind was blown. I had finally found an all-in-one flavour bomb that could instantly transform any stir fry into magic. the store bought version looks like this, but it contains some added flavour enhancers and colouring (if you’re not into that).
traditional homemade chili jam requires deep frying your own garlic and shallots, but this recipe uses store bought versions of those - cutting your time in half. store in the fridge for up to a month, or in the freezer for up to 6, and use with veg (try this!), seafood, meat, rice, noodles - the possibilities are endless!
Makes 2 cups
1 dried guajillo chile, microwaved for 20 seconds until brittle, seeded
1⁄4 cup fried garlic
1⁄4 cup fried shallots
2 tbsps. dried shrimp + 1 tbsp. shrimp paste (or 3 anchovies)
1⁄2 cup oil
1⁄2 cup brown sugar
1⁄8 cup tamarind pulp
1⁄8 cup fish sauce
1⁄2 cup water
Combine ingredients from chiles to dried shrimp (or anchovies) in a small food processor or blender until it becomes a paste.
Heat oil in a wok and add paste, sugar, tamarind, fish sauce and water. Fry on medium-low heat for 15 minutes. Stir occasionally.
Let the chile jam cool completely and store in an airtight glass container. Store in the fridge for up to 1 month or in the freezer for up to 6 months.