This Keto Thai Chili Jam recipe is a versatile, spicy-sweet roasted chile jam to add to your sugar-free condiment repertoire. Quick and easy, this keto spicy jam is sure to become your new favourite recipe!
Sugar-Free Nam Prik Pao
I recently came across this recipe from America's Test Kitchen and just knew that I had to re-create this into a sugar-free Thai jam that would be the perfect condiment addition to any keto diet.
Serve this keto spicy jam alongside these Chorizo Shrimp Skewers or these Bacon-Wrapped Mustard Chicken Bites for a delicious appetizer. Or, use this easy keto thai jam as a condiment for these Pancetta Burger Bowls (Whole30, Keto)
Anyway you use it (yes, I have been caught eating it by the spoonful!), this keto Thai Chili Jam is a wonderful addition to any keto meal!
What is Nam Prik Pao?
Nam Prik Pao is that deliciously, slightly sweet earthy chili sauce that you see served in almost every every Thai restaurant.
It is not crazy hot, but you can make is as hot as you like! With just the right proportion of onion, garlic, chili, and fish sauce, this keto spicy jam add just the right amount of zing to almost any dish!
Drizzle it over Coconut Cauliflower Rice, Crunchy Thai Chicken Salad or stir it into a bowl of Creamy Keto Zucchini Soup. Regardless of how you use it, this keto Thai Chili Jam adds just the right amount of heat to any dish.
Why this recipe works
I first tried the original Thai Chili jam from ATK and although I loved it, it was a little labour intensive and had too many carbs to be considered sugar-free and keto. Here is how I converted this amazing recipe into a keto spicy jam that takes under 10 minutes to prepare:
- Easy - To make this recipe easier, I created a recipe that could be made using only one dish
- Sugar-free - By using allulose instead of the brown sugar, this recipe was easily turned into a the perfect sugar-free Thai jam
- Ingredients - I ended up substituting the shallots called for in the original recipe for some sweet red onions which are easily to find and chop. I also decreased the oil in order to not have any leftover oil.
- Doubling the Recipe - The original recipe only made ¾ cup of Nam Prik Pao. By doubling the recipe, I ended up with 1 ½ cup and was able to use a full-size food processor instead of a mini chop (which I do not own!)
Keto Thai Chili Jam Ingredients
You only need a handful of ingredients to make this keto spicy jam recipe!
- Oil - I used olive oil but avocado oil may also be used. The oil is heated and then all the ingredients, one at a time, are added to create the most deliciously infused oil filled with tons of aromatics!
- Onion - I have made this recipe using either shallots or red sweet onions. If you can not find either, you can use any type of sweet onion.
- Garlic - I used some of my Roasted Garlic Confit, but you can use fresh garlic instead.
- Dried Chilis - The original recipe called for dried arbol chilis which is what I used. Feel free to 10 chilis for a spicier sauce or 5 chiles for a medium sauce. Also, for more heat, do not remove as many seeds from the dried chilis.
- Lime Juice, Soy sauce and Sweetener - I used Key Lime Juice in a bottle as that is what I had on hand. Also, I used soy sauce instead of fish sauce as both Mr. Grumbles and I do not really care for fish sauce. Lastly, allulose is my sweetener of choice as it will not crystalize in the fridge.
How to Make This Easy Keto Thai Jam Recipe
With only one pot, a food processor, and about 10 minutes of time, you will be enamored by the flavour of this spicy keto jam recipe!
Add the oil and thinly sliced onion to a small saucepan. Heat on medium-high heat for 6-8 minutes or until the onion begins to brown.
Add the garlic to the onions and cook for 1 minute. Add the seeded dried arbol chilis and continue to cook for 1 minute. Add the lime juice, soy sauce and allulose and cook, stirring constantly for an additional minute.
Carefully pour the mixture into the bowl of a food processor. Blend for 45-60 seconds, scraping down the sides as needed, until the ingredients have broken down into small chunks
Return the thai jam to the saucepan and continue to cook on medium-low for 4-5 minutes or until the jam thickens and the dried peppers have softened.
Remove from heat and place the jam in a glass jar. Allow the jam to cool before sealing it and storing it in the fridge.
Hint: Do not over-process the ingredients or you will end up with a puree and not a chunky jam consitency.
How to Store this Keto Thai Chili Jam
Store the sugar-free thai jam in an airtight container in the fridge for up to 1 month.
How spicy are dried arbol peppers?
Dried arbol peppers are considered to be a hot dried pepper. For a milder thai jam, you can use fewer peppers or use a less spicy dried pepper such as anchos or serranos.
Is sweet chili sauce the same as Thai Chili Jam?
No. Sweet chili sauce is a smooth sauce that has only limited touches of sweeteness. Thai chili jam is a chunkier and more jam consistency that is quite a bit sweeter than chili sauce.
What can I use this Thai Chili Jam for?
This jam can be added to almost any dish to help jazz it up! Stir it into soups, drizzle it over roasted vegetables or brush it onto a grilled meat for a extra spicy-sweet kick to your recipe.
What can I use instead of Arbol peppers?
You can use Thai bird peppers, dried japones or even cayenne peppers. This keto Thai chili jam is so good that I think any type of dried chili will taste amazing!
More Keto Condiment Recipes
Looking for other sugar-free condiment recipes like this? Try these:
How to use Keto Thai Chili Jam
These are my favorite dishes drizzle with this sugar-free Thai chili jam:
- ⅓ cup avocado oil (or other vegetable oil)
- 5 - 6 oz sliced onion (or shallot)
- 8 garlic cloves, sliced thinly
- 5-10 dried arbol chiles, stemmed and halved lengthwise, seeds reserved
- 4 tbsp allulose
- 2 tbsp lime juice
- 2 tbsp soy sauce
- In a small saucepan, heat oil and onions over medium-high heat, stirring frequently, until onions begin to brown golden brown, about 6-7 minutes.
- Add the garlic to the saucepan and cook the garlic on medium-high heat for 1 minute.
- Add the arbol chiles and some seeds (depending on how spicy you want your jam!), to the saucepan that contains the onion, garlic and oil and cook, stirring constantly, until the chilis turn a deep reddish brown, about 1 minute.
- Remove the saucepan from the heat and add the allulose, lime juice and soy sauce. Stir to incorporate the ingredients.
- Carefully pour the saucepan mixture into the bowl of a food processor. Blend for 45-60 seconds, scraping down the sides of the container as needed.
- Return the blended ingredients back into the now empty saucepan. Bring to a simmer over medium-low heat. Cook, stirring frequently, until the mixture is thickened and has a jam-like consistency, about 4-5 minutes.
- Season with extra lime juice, soy sauce and salt to taste.
- Serving Size: 1 tbsp
- Calories: 33
- Sugar: 1.3
- Fat: 3
- Carbohydrates: 1.3
- Fiber: 0.5
- Protein: 0.2