From Pim Techamuanvivit's kitchen · Kin Khao, San Francisco
stove · hot sauce
★ STARRED KITCHENIvoryroom Nam Prik
From a starred kitchen
Ratio
TAMARIND 120RICE BRAN OIL 240SHRIMP PASTE 30FISH SAUCE 38
Ingredients
- TAMARIND120 ml
- PUYA CHILES75 g
- RICE BRAN OIL240 ml
- GARLIC100 g
- SHALLOT200 g
- SHRIMP PASTE30 ml
- PALM SUGAR100 g
- FISH SAUCE37.5 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Thai chef of Michelin-starred Kin Khao in San Francisco; also opened Nari and later became chef–partner at Quince. Fish sauce–lime dressings and southern Thai curries.
Originally published as Nam Prik Pao (Chile Jam).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Pim Techamuanvivit / Bittman Project (published as “Nam Prik Pao (Chile Jam)”). Full citation lives in Provenance.