Thai Roasted Chile Paste

1. 1

   In a dry wok over medium heat, fry the dried chillies, garlic, shallots, stirring often, until they darken and become dry and brittle.

2. 2

   When the chillies are charred on both sides, after 3 to 5 minutes, transfer them to a plate.

3. 3

   Leave the garlic and shallots in the pan until they darken and feel tender when pressed, 5 to 8 minutes longer, then transfer to the plate.

4. 4

   Split open the chillies and shake out the seeds.

5. 5

   Peel the garlic and shallots.

6. 6

   Wrap the dried shrimp paste in a piece of aluminium foil, and place the packet directly on a stove top burner turned on to med-high heat.

7. 7

   Toast, turning once or twice, until fragrant, 1 to 2 minutes.

8. 8

   Open the packet; if the shrimp paste crumbles, it is ready.

9. 9

   Let cool.

10. 10

    In a blender, process the dried shrimp to a fine powder.

11. 11

    Add the chillies, garlic, shallots, dried shrimp paste, tamarind water, palm sugar or brown sugar, salt and about 1 tbpsp of the vegetable oil.

12. 12

    Blend until a smooth paste forms.

13. 13

    In a small saucepan over med heat, warm the remaining vegetable oil and add the paste, stirring frequently, until it darkens to a deep reddish dark brown and has a sticky, oil consistency, 10 to 15 minutes.

14. 14

    Let cool, transfer to a jar, cover tightly and refrigerate for up to 1 year.

* Per serving · 4 servings · Values may vary.