Yield: 1 servings
Measure | Ingredient |
---|---|
4 tablespoons | Oil |
3 tablespoons | Finely chopped garlic |
3 tablespoons | Finely chopped shallots |
3 larges | Dry red chilis; deseeded coarsely chopped |
2 tablespoons | Sugar |
1 teaspoon | Salt |
Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias