Ingredients

• 2-3 dried chilis
• 1 fresh chili
• 3 shallots
• 5 cloves of garlic
• 3 shiitake mushrooms
• 1 tbsp tamarind paste
• 2 tsp brown sugar
• 1 tbsp fish sauce
• 1 tsp Lemongrass paste
• Thumb sized piece of ginger
• Handful of coriander leaves
• Juice of a lime
• 1 spring onion
• 1 tbsp sunflower oil

Method

1. Roast the garlic, and shallots 180C for 10 mins – remove garlic continue roasting for 10 mins.
2. Lightly toast the dried chilis (I used Ancho or Guauilla & Mulato).
3. Rinse the dried shitake mushrooms.
4. Rehydrate the dried chilis and shitake mushrooms by soaking in boiled water for 15 minutes.
5. Blend the rehydrated chilis to a fine paste.
6. Blend (everything except the oil) to a paste.
7. Taste and add sugar or fish sauce.
8. Heat the oil a large heavy bottom pan over medium heat.
9. Cook the paste, stirring frequently, until it becomes fragrant and turns dark, 6 to 8 minutes. Add a splash of water if it starts to burn or a little more oil if it starts to stick.
10. Taste one last time and adjust, to taste.

See also

• Kettle Tom Yum soup