WebIn a non-stick pan: Heat up the remaining vegetable oil, add the mixtures, stir and cook on medium-low heat for about 10 mins or when the oil starts to seperate from …
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Become this recipe's patron! This Asian chilli jam is a delicious sweet and spicy sauce recipe prepared with hot chillies, ginger, garlic, and rice vinegar. We took inspiration from various Asian-style chilli sauces and jams and then combined them into something unique, easy to make, and healthy.
These are the ingredients for our Thai Chilli Jam, or aka Nam Prik Pao! Firstly, prepare the ingredients. The main star is the dried Guajillo peppers, which should be dark red in colour. The stems and seeds should be removed so that the jam is smooth. Chop the shallots and garlic into smaller pieces to aid in the frying and processing later on.
You’ll love how easy this low carb chili recipe is to make! Just brown your meat, toss in the onion, bell pepper, chiles, and tomato products, plus the spices and let it simmer for 30 minutes to an hour. The longer it simmers, the less liquid-y it will be, plus it helps the flavor meld together!
The chilli jam will sputter while it cooks, so cover the pot with a splatter guard. Don't use a lid as you want the jam to reduce and lose any excess water. Dissolve the starch with a little cold water in a cup and then stir it into the chilli jam. Keep stirring the jam while it cooks for 3 more minutes or until it's thick, glossy, and jelly-like.