• 12 large Dried Red Chillies

• 2 tbsp Dried Shrimp - optional

• 12 Garlic Cloves - roughly chopped

• 6 small Asian Red Shallots - roughly chopped

• 2 tbsp Thai Taste Tamarind Paste

• 1 tbsp Thai Taste Fish Sauce or Thai Taste Vegan 'Fish' Sauce

• 1 tbsp Thai Taste Palm Sugar

• ¼ tsp Shrimp Paste - optional

• 60ml Vegetable Oil

Step 1

Slice the chillies in half and try to remove as many of the seeds as possible. Chop the chillies into smaller pieces. On high heat pan-fry the chillies until they start to char on the edges.

Step 2

Add the chillies to a food processor or coffee grinder and grind to a fine powder (or as fine as you can get it). Set aside a bowl. If you are using dried shrimp, grind these down to a fine powder, like the dried chilli, and set aside.

Step 3

In a dry frying pan or wok, fry the garlic and shallots on medium-to-high heat until a deep golden colour is achieved. Then move to the food processor.

Step 4

Add the chilli powder, shrimp, tamarind, fish sauce, palm sugar and shrimp paste. Process this to a fine jam consistency. If you are having trouble, as the mixture is too dry, add a splash of oil to blend.

Step 5

Heat your wok to medium heat and add the vegetable oil. Add the combined chilli paste and fry for about 10 minutes. Be careful to not let the paste burn. You will need to keep stirring the mixture until is a deep red colour and a jammy consistency.

Step 6

Transfer the mixture to a sterilised jar and let cool. once fully cooled, it can be kept in your fridge for up to 6 months!