Thai style chilli jam
This Thai chilli jam tastes so good I went through a stage of eating it on toast with just a slice of cheese. There are a lot of layers to this recipe which really does set it apart from your average Thai chilli jam. It’s also great in sandwiches, burgers, salads or as a condiment. Check out our smoked lamb shoulder with fontina and chilli jam.
ingredients
- 100ml grapeseed oil
- 500g red chillies, chopped and discard seeds
- 50g ginger, chopped finely
- 1 chopped stalk of lemongrass
- 6 kaffir lime leaves, sliced
- 1 brown onion, diced
- 65ml fish sauce
- 1 tin coconut milk (400ml)
- 150g palm sugar
directions
- Heat oil in a large pot
- Add chilli, ginger, lemongrass, lime leaves and onion. Cook over a low-medium heat for 20 minutes.
- Transfer to a food processor or Thermomix and process for 30 seconds on medium-high speed (Thermomix speed 7).
- Return to pot, add fish sauce and coconut milk and simmer for 1 hour.
- Stir in palm sugar and simmer for 40 minutes.
- Enjoy your Thai Chilli Jam!
This will sound blatantly obvious to some of you but please wear gloves when chopping up the chillies. In my ignorance the first time I tried this recipe I paid the price afterwards with my hands being on fire for hours!
For other condiment ideas click here.
