Thai Chili Jam (Nam Prik Pao)

Place the tamarind paste in a small bowl and cover with 1/4 cup of boiling water. Let it sit to soften, then stir to form a loose paste.

Break apart the dried chilis and remove the seeds.

Heat a wok over low heat and toast the de-seeded chilis until fragrant, about 1-2 minutes. Transfer to a bowl to cool.

In a spice grinder or small blender, grind the dried shrimp into a fine powder.

Thinly slice the garlic and shallot.

Add 1 tablespoon of neutral oil to the wok over medium-low heat. Add the sliced garlic and shallot and a pinch of kosher salt. Sauté until softened and fragrant.

Transfer the sautéed garlic and shallot to a food processor.

Roughly chop the palm sugar and add it to the food processor.

Add the ground dried shrimp, toasted chilis, tamarind paste, fish sauce, and another pinch of kosher salt to the food processor.

Turn on the food processor and slowly stream in 1/2 cup of neutral oil until a thick paste forms, scraping down the sides as needed.

Pour the paste back into the wok and cook over low heat, stirring constantly, until the jam darkens in color and the oil separates slightly.

Let cool slightly, then transfer to a clean, airtight jar.