15 g dried red chili peppers
3-4 medium garlic cloves (15 g in photo)
1 shallot (20 g in photo)
30 g shami dried shrimp
1 tsp kapi shrimp paste
2 tsp brown sugar
1 tbsp nam pla fish sauce
1 tsp tamarind paste
Finely chop shallot, garlic and shami.
Cut red chili peppers with scissors, and remove seeds.
In a frying pan, heat oil.
Add red chili peppers and shami, and fry for 5+ minutes until brown.
Transfer to a heat-resistant container as necessary.
Add nam pla, brown sugar and kapi.
When cool, add tamarind paste, and mix well.
- Shallot is a substitute for hom daeng (small Thai shallots).
- Brown sugar is a substitute for palm sugar.