Carol’s Thai Chilli Jam

TRH Carol's Thai Chilli Jam

I hate waste and looking in the fridge I had a lot of fresh herbs, lemon grass so decided to make some jam. Chilli Jam.
By now you should know that most things I cook have a chilli snuck in even ice cream
This beautiful Thai chilli jam goes with fish or chicken and just a touch of chilli and the tamarind taste just peeks through

Ingredients:
10 cherry tomatoes, halved
3 shallots sliced finely
3-4 chopped red Thai chillies
3 cloves of garlic finely chopped
1 tbsp of ginger finely chopped and some ginger for garnish( optional)
1 lemon grass stalk cut finely
3-4 kaffir lime leaves
3-4 sprigs coriander roughly chopped and some for garnish
150ml chicken stock or water
1 tbsp Oyster sauce
1 tbsp soy sauce
½ tbsp palm or brown sugar
1 tsp tamarind pulp.

Method:
In a pan, gently dry fry shallots, garlic ginger, lemongrass and lime leaves until vegetables have softened.
Just a couple mins stirring so they don’t catch the pan.
Add all the other ingredients and bring to a rolling boil, reduce heat to a simmer until the tomatoes have softened and the sauce thickens slightly.
This takes about 8-10 minutes.
Taste and adjust the seasoning.
My initial thoughts on this was that next time I would add more tomatoes and less coriander, however, we used it as a marinade for chicken drumsticks last night and cooking it obviously changed the taste and it was lovely so based on that I wouldn’t change the recipe unless I was using it as a dip 🙂

Prepared, tried and tested by: Carol Taylor

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This entry was posted in Jams, Pickles and Chutney and tagged , by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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