Thai Chile Paste

Ingredients

• 15 dried Thai chiles, stemmed
• 10 shallots, unpeeled
• 1 head garlic, unpeeled, cloves separated
• 1/2 cup vegetable oil
• 2 tablespoons dried shrimp
• 3 tablespoons palm sugar, finely chopped
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1/2 teaspoon salt

Method

1. 1

   Soak the dried Thai chiles in warm water for 15 minutes to soften, then drain and set aside.

   15:00 · Soak chiles
2. 2

   Heat a dry 9-inch skillet over medium heat and toast the unpeeled shallots and garlic cloves, turning occasionally, until the skins are charred and the flesh softens, about 10 minutes.

   10:00 · Char shallots and garlic
3. 3

   Let the shallots and garlic cool slightly, then peel off and discard the charred skins.

4. 4

   In the same dry skillet, toast the drained chiles over medium-low heat, pressing and turning, until fragrant and slightly darkened, about 2 minutes. Transfer to a mortar or food processor.

   2:00 · Toast chiles
5. 5

   Add the peeled shallots, garlic, and dried shrimp to the chiles and pound with a pestle or pulse in a food processor until a coarse paste forms.

6. 6

   Heat the vegetable oil in the skillet over medium heat until shimmering, then add the chile paste mixture and fry, stirring constantly, until deep red and fragrant, about 8 minutes.

   8:00 · Fry paste
7. 7

   Stir in the palm sugar, tamarind paste, fish sauce, and salt, and continue cooking until the sugar dissolves and the mixture thickens to a jammy paste, about 5 minutes.

   5:00 · Simmer paste
8. 8

   Remove from heat and let the paste cool to room temperature before transferring to a clean jar.

9. 9

   Store the chile paste covered in the refrigerator for up to one month, with oil rising to the top as a natural seal.