Clams with Chilli Jam

Name: Clams with Chilli Jam (Hoi Lay Pat Nam Prik Pao)
Cuisine: Thailand
Ingredients: 250 mL (1 cup/8 fl oz) coconut cream; 4 tablespoons of the chilli jam; 500 g (1 lb) clams or any mollusc; 500 g (1 lb) clams or any mollusc; 5 kaffir lime leaves, torn; 3 fresh long red or green chillies, cut in half and deseeded; 3 fresh long red or green chillies, cut in half and deseeded; 20-25 fresh Thai basil leaves; 1 L (4 cups/1¾ pt) safflower oil; 500 g (4 cups/1 lb) red shallots, sliced lengthways; 250 g (2 cups/8 oz) garlic, sliced lengthways; 1 cup dried prawns (shrimp), rinsed and dried; 1 cup dried prawns (shrimp), rinsed and dried; 10 dried long red chillies, deseeded and chopped; 250 g (1 cup/8 oz) palm sugar; 125 mL (½ cup/4 fl oz) thick tamarind water; 1 tablespoon salt; 45 mL (3 tablespoons) fish sauce

Hoi Lay Pat Nam Prik Pao

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

CHILLI JAM IS a versatile paste that is constantly called for in cooking Thai soups, salads or stir-fries. Although the quantities given here may seem excessive, it is in fact easier to make the jam in these large amounts. Chilli jam keeps indefinitely and it really is convenient to have a supply in the refrigerator ready for use. Any fish, meat or vegetable may be used instead of clams.

Ingredients

Asia
Thailand
Fish course
Pescatarian
Gluten-free
South East Asia

Ingredients

Method