Title: Chilis in Oil (Nam Prik Pow)
Categories: Sauce Thai Chili
Yield: 1 Servings

4	tb	Oil
3	tb	Finely chopped garlic
3	tb	Finely chopped shallots
3	lg	Dry red chilis; deseeded - coarsely chopped
2	tb	Sugar
1	ts	Salt

Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

previous

next