Thai Chili Jam Recipe

Dried red chilies: These provide the heat and are a key ingredient in many Thai dishes.

Garlic: Adds a pungent, aromatic flavor that complements the chilies.

Shallots: Offer a mild, sweet onion flavor that balances the spice.

Palm sugar: A natural sweetener with a caramel-like taste, essential for authentic Thai cuisine.

Tamarind paste: Gives a tangy, slightly sour flavor that enhances the overall taste.

Fish sauce: Adds a salty, umami depth that is characteristic of Thai cooking.

Vegetable oil: Used for cooking the chili mixture to achieve the right consistency.

When blending the chilies, garlic, and shallots, make sure to blend them until they form a completely smooth paste. Any chunks left in the mixture can affect the texture of the final chili jam. Additionally, when cooking the mixture in the vegetable oil, keep the heat at medium to avoid burning the ingredients. Stirring frequently is crucial to ensure even cooking and to prevent the sugar from caramelizing too quickly.

• dried red chilies - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in a pinch when dried red chilies are unavailable.

• dried red chilies - Substitute with red pepper flakes: Red pepper flakes offer a comparable spiciness and can be easily found in most kitchens.

• garlic - Substitute with garlic powder: Garlic powder can be used as a quick alternative, though it lacks the fresh, pungent flavor of peeled garlic cloves.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients well.

• shallots - Substitute with yellow onions: Yellow onions have a similar texture and can be used if shallots are not available, though they are slightly less sweet.

• shallots - Substitute with red onions: Red onions offer a bit more sweetness and color, making them a good alternative to shallots.

• palm sugar - Substitute with brown sugar: Brown sugar has a similar caramel-like flavor and can be used as a direct substitute for palm sugar.

• palm sugar - Substitute with coconut sugar: Coconut sugar has a similar taste profile and texture, making it an excellent alternative to palm sugar.

• tamarind paste - Substitute with lime juice: Lime juice provides the necessary acidity and tanginess, though it lacks the depth of flavor found in tamarind paste.

• tamarind paste - Substitute with vinegar: Vinegar can provide the required acidity, but it should be used sparingly to avoid overpowering the dish.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though it lacks the fishy undertones of fish sauce.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a complex, savory flavor that can mimic the depth of fish sauce.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good substitute for vegetable oil.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild flavor, making it suitable for cooking and frying in place of vegetable oil.

• Allow the chili jam to cool completely before storing. This prevents condensation from forming inside the storage container, which can affect the texture and shelf life.

• Transfer the cooled chili jam into a clean, airtight jar. Glass jars with tight-fitting lids are ideal as they help maintain the freshness and flavor.

• Store the jar in the refrigerator. The chili jam can last up to 3 months when properly refrigerated. Always use a clean spoon to scoop out the jam to avoid contamination.

• For longer storage, consider freezing the chili jam. Divide the jam into smaller portions using freezer-safe containers or silicone ice cube trays. This allows you to thaw only what you need.

• Label the containers with the date of preparation. This helps you keep track of its freshness and ensures you use the oldest batch first.

• When ready to use, thaw the desired portion in the refrigerator overnight. Avoid microwaving as it can alter the texture and flavor of the chili jam.

• If you notice any changes in color, smell, or texture, discard the chili jam as it may have spoiled. Always trust your senses to ensure food safety.

• Stovetop Method:

  1. Place a small saucepan over low heat.
  2. Add the desired amount of Thai chili jam to the pan.
  3. Stir continuously to prevent sticking and ensure even heating.
  4. Heat for about 3-5 minutes or until warmed through.

• Microwave Method:

  1. Transfer the Thai chili jam to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Microwave on medium power for 30-second intervals, stirring in between, until the jam is heated through.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the Thai chili jam to the bowl.
  4. Stir occasionally until the jam is warmed through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the Thai chili jam to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, stirring halfway through, until the jam is warmed through.

• Sous Vide Method:

  1. Place the Thai chili jam in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. Remove the bag from the water bath and transfer the jam to a serving dish.

• Blender: To combine the soaked chilies, garlic, and shallots into a smooth mixture.

• Saucepan: To heat the vegetable oil and cook the chili mixture.

• Wooden spoon: For stirring the chili mixture while it cooks.

• Measuring cups: To accurately measure the palm sugar, tamarind paste, fish sauce, and vegetable oil.

• Knife: To slice the shallots and peel the garlic.

• Cutting board: To provide a surface for slicing the shallots and peeling the garlic.

• Jar: For storing the cooled chili jam in the refrigerator.

• Bowl: To soak the dried red chilies in hot water.

• Strainer: To drain the soaked chilies after they have softened.

Soak chilies in advance: Soak the dried red chilies ahead of time to save prep time.

Pre-mince garlic and shallots: Mince the garlic and shallots beforehand and store them in the fridge.

Use a food processor: A food processor can blend the ingredients faster than a blender.

Measure ingredients ahead: Measure out the palm sugar, tamarind paste, and fish sauce in advance.

Cook in batches: If making a large quantity, cook the chili mixture in batches to ensure even cooking.

Cool quickly: Spread the chili jam on a baking sheet to cool it faster before storing.