Nam Prik Narok Thai Sauce for Fish
- 2 cups Thai chili peppers
- 1/2 cup garlic
- 1/2 cup shallots
- 3 tablespoons shrimp paste
- 1/4 cup fish sauce
- 3-4 tablespoons palm sugar.
Chop the chilies, shallots and garlic, then broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste.
Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.
The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.