Thai Chili Jam

Here's a quick and easy recipe favourite of mine. 

It's great on fish or even just as a spread for crackers and cheese. 

Thai Chili Jam.

• 1/2 cup vegetable oil.
• 6 red onions, diced.
• 10 red birds-eye chilies, chopped. 
• 6 cloves of garlic, thickly sliced.
• 2 knobs of ginger, chopped.
• 100g dried shrimp.
• 3 tbs tamarind paste.
• 70g palm sugar, chopped.
• 2 tbs fish sauce.
• 1/4 cup of water.

Heat the oil in a wok, add the onion.

Cook for several minutes until golden brown.

Add the chilies, garlic and ginger and cook for a further few minutes. 

Add the fried shrimp and cook for a further few minutes.

Add the tamarind paste, palm sugar and fish sauce. Stir and cook until sugar has completely dissolved and the tamarind paste has lost some of it's 'punch'. 

Remove from the heat and add the mixture, along with the water to a food processor and blend until the mixture has come together. 

Store in a sterilised jar with a bit of oil on top so it will keep and refrigerate.