Yields approx. 2 cups

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.

Chili Tamarind Paste

½ cup dried shrimp

1¾ cups vegetable oil, divided

illustration cup garlic

1 cup sliced shallots

12 small Thai chilies or

6 serrano chilies

3 tablespoons Tamarind Concentrate (see recipe on page 18)

3 tablespoons brown sugar

1 tablespoon fish sauce

  1. Place the dried shrimp in a small bowl. Cover the shrimp stir briefly, and drain; set aside.
  2. Pour 1½ cups of the vegetable oil in a medium-sized saucepan. the oil to approximately 360 degrees over medium-high heat.
  3. Add the garlic and fry until golden brown. Using a slotted transfer the garlic to a bowl lined with paper towels.
  4. Add the shallots to the saucepan and fry for 2 to 3 minutes; the shallots to the bowl with the garlic.
  5. Fry the reserved shrimp in the saucepan for 2 minutes; the bowl.
  6. Fry the chilies until they become brittle, about 30 seconds; them to the bowl. (Allow oil to cool to room temperature discarding.)
  7. Combine the fried ingredients, the remaining oil, and the a food processor; process to form a smooth paste.
  8. Place the paste in a small saucepan over medium heat. Add the sugar and fish sauce, and cook, stirring occasionally, for about 5 minutes.
  9. Allow the paste to return to room temperature before placing in an airtight container.