Thai Chilli Sauce
Thai: Nam Prik Pao

Preparation

1. Heat oil in a small frying pan or wok over medium-high heat. Add the chopped shallots and garlic, frying until they turn a very light golden brown and slightly crispy (2-3 minutes).
   Tip: try not to over-brown the garlic, or it will turn bitter.

2. Remove garlic and shallots with a slotted spoon from the oil and set in a bowl to cool. Leave remaining oil in the pan.

3. Using a mortar  & pestle or food processor, combine the prepared chilli with the shrimp paste, fish sauce, sugar, tamarind, and water. Also add the fried garlic and shallots.

4. Pound or process all together to form a thick paste.

5. Return this paste to your pan and stir it into the oil over low heat, gently simmering until you get a fairly even consistency.

6. Adjust the chilli sauce for consistency, adding a little more water if you find it too thick, or more oil if you prefer a "shinier" sauce.

7. Adjust the taste, adding more fish sauce if you'd like it saltier, or more sugar if you'd like it sweeter.

8. Nam Prik Pao will keep for several months stored in a covered jar in the refrigerator. Use Nam Prik Pao as an addition to Thai soups, or added as a flavour booster to Thai stir-fries and curry sauces.