Nam Prik Pao (Thai Chile Jam)

seriouseats.com

Bmuir1616

1 ¾ ounces (50g) dried spur chiles, stemmed (see note)

7 ounces (200g) shallots, cut into 1-inch pieces (about 10 small shallots)

3 ½ ounces (100g) garlic cloves, unpeeled (about 20 medium cloves from 2 heads of garlic)

¼ cup (30g) dried shrimp, medium or large size, roughly chopped if large

¼ cup (60ml) tamarind paste, plus extra as needed

2 ¾ ounces (80g) palm sugar, finely chopped (about 3 tablespoons; see note), plus extra as needed

3 tablespoons plus 1 teaspoon (50ml) fish sauce, plus extra as needed

1 teaspoon (5g) fermented shrimp paste, such as Tra Chang (optional)

¾ cup (180ml) neutral oil, such as vegetable or safflower, divided

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