Chili Tamarind Paste
- ½ cup dried shrimp
- 1¾ cups vegetable oil, divided
- 1/3cup garlic
- 1 cup sliced shallots
- 12 small Thai chilies or
- 6 serrano chilies
- 3 tablespoons Tamarind Concentrate
- 3 tablespoons brown sugar
- 1 tablespoon fish sauce
Instructions:
This curry has the look of a pesto. In fact, you can use it in a
similar manner, tossing a tablespoon or so to taste with hot
pasta.
- Place the dried shrimp in a small bowl. Cover the shrimp stir briefly, and drain; set aside.
- Pour 1½ cups of the vegetable oil in a medium-sized saucepan. the oil to approximately 360 degrees over medium-high heat.
- Add the garlic and fry until golden brown. Using a slotted transfer the garlic to a bowl lined with paper towels.
- Add the shallots to the saucepan and fry for 2 to 3 minutes; the shallots to the bowl with the garlic.
- Fry the reserved shrimp in the saucepan for 2 minutes; the bowl.
- Fry the chilies until they become brittle, about 30 seconds; them to the bowl. (Allow oil to cool to room temperature discarding.)
- Combine the fried ingredients, the remaining oil, and the a food processor; process to form a smooth paste.
- Place the paste in a small saucepan over medium heat. Add the sugar and fish sauce, and cook, stirring occasionally, for about 5 minutes.
- Allow the paste to return to room temperature before placing in an airtight container.