Though Nok Suntaranon’s Kalaya’s Southern Thai Kitchen was published only last November, it has already earned a spot as one of my favorite cookbooks! The ingredient lists for some of the sauces, spices, and pastes may be lengthy, but they make a lot and, once prepared and stored in the fridge or freezer, make quick weeknight meals like this Goong Pad Nam Prik Phao (Shrimp & Chili Jam Stir-Fry).
The foundation of this dish is homemade chili jam (nam prik pao) – a complex mixture of shallots, garlic, dried red chilies, brown sugar, paprika, red chile flakes, ground dried shrimp, fish sauce, and tamarind. This sauce delivers an umami-packed, fiery flavor with subtle sweetness – the perfect combination!
As Nok humorously notes in the book, “If we are friends, I will tell you that you can keep it for years in the fridge, but this is America, and we’re not friends and you have lawyers, so I’d say it lasts for three months.”
To prepare the stir-fry, you quickly sauté onion and garlic before adding shrimp and a sauce made from chili jam combined with soy sauce, white and black ground pepper, and brown sugar. Once the shrimp cooks through and the sauce thickens to a glaze, simply sprinkle with scallions and Fresno peppers and serve. The result is spicy-sweet perfection!
I was a little concerned that I had burnt the chili jam (it appeared blackish-red), but it tasted phenomenal! With this delicious chili sauce now in my refrigerator, I’ll definitely make this dish again and again!
Book: Kalaya’s Southern Thai Kitchen, page 179
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: Chili paste in soy bean oil
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
