Yields approx. 3 cups

This paste is a study of contrasts. The searingly hot Thai chilies are balanced by the sweetness of the tamarind and brown sugar and the saltiness of the dried shrimp and fish sauce.

Yellow Bean Sauce

2 tablespoons vegetable oil

1 medium to large onion, minced

2 serrano chilies, seeded and chopped

1 (½-inch) piece ginger, peeled and chopped

1 teaspoon ground coriander

4 tablespoons fermented yellow beans (fermented soy beans)

2 tablespoons lime juice

2 tablespoons water

  1. In a medium-sized sauté pan, heat the oil over medium heat. Add the onion and chilies, and sauté until the onion becomes translucent. Stir in the ginger and coriander, and continue to cook for 30 seconds.
  2. Add the beans, lime juice, and water, and simmer over low heat for 10 minutes.
  3. Transfer the mixture to a blender and process until smooth.