This curry paste is not like other because it doesn't have as many ingredients as others and it need to be fried but you can store it a longer period.
Ingredients:
10 dried red spur chilies
10 cloves garlic
15 shallots
3 tablespoons fish sauce
1 tablespoon shrimp paste
1 tablespoon palm sugar
½ teaspoon salt
2 cups vegetable oil
Instructions:
1. Heat 1 tablespoon oil in a pan when it’s hot toss the dried chilies and roast them for 2 minutes. Stir well and be careful not let it burns. Remove from the heat and set aside.
2. Heat 2 tablespoons of oil in the pan. When it’s hot add garlic and shallots,stir them well until they are cooked. Remove from the heat and set aside.
3. Pound roasted chilies and salt together well. Then add roasted garlic and shallots and continue pounding until it’s the smooth paste.
4. Add shrimp paste and roughly pound it. Transfer the mixture into a bowl.
5. Heat the rest of the oil in a pan over medium heat. Add the mixture, stirring well until it’s fragrant.
6. Season with fish sauce and palm sugar, stir to combine. Remove from the heat and allow it to cool then transfer to the glass jar and store it.
