Ingredients
8 tablespoon vegetable oil (nám-man-pʉ̂ʉt น้ำมันพืช)
3/4 cup chopped garlic (grà~tiiam กระเทียม)
2 cups chopped Thai shallots (hɔ̌ɔm-dɛɛng หอมแดง)
1 - 1.5 cups coarsely chopped medium dried red chiles (prík-chíi-fáa hɛ̂ng พริกชี้ฟ้าแห้ง)
2 tablespoons fish sauce (nám-bplaa น้ำปลา)
4 teaspoons of palm sugar (nám-dtaan น้ำตาล)
2 knobs of ginger (kǐng ขิง) peeled and chopped
100g dried shrimp (gûng sà~dèt กุ้งสะเด็ด)
3 tbsp tamarind paste (nám-jîm-má~kǎam น้ำจิ้มมะขาม)
1/4 cup water (náam น้ำ)
Method
Heat the oil. Add the garlic and shallots and fry briefly, remove from the oil and set aside. Add the chilies and fry until they start to change colour, then remove them and set them aside.
In a mortar and pestle pound the tamarind paste, soaked dry prawns. Add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, and fold into a uniform
paste.
The resulting thick, slightly oily red/black sauce will keep almost indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavour you want.
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