Thai Roasted Chile Paste

• 6 large dried red chiles
• 6 cloves garlic unpeeled
• 2 each shallots unpeeled, halved
• 2 tablespoons shrimp paste dried
• 2 tablespoons shrimp, dried
• 3 tablespoons tamarind juice
• 2 tablespoons palm sugar or brown sugar
• 1 teaspoon salt
• 13 cup vegetable oil

1. In a dry wok over medium heat, fry the dried chillies, garlic, shallots, stirring often, until they darken and become dry and brittle.
2. When the chillies are charred on both sides, after 3 to 5 minutes, transfer them to a plate.
3. Leave the garlic and shallots in the pan until they darken and feel tender when pressed, 5 to 8 minutes longer, then transfer to the plate.
4. Split open the chillies and shake out the seeds.
5. Peel the garlic and shallots.
6. Wrap the dried shrimp paste in a piece of aluminium foil, and place the packet directly on a stove top burner turned on to med-high heat.
7. Toast, turning once or twice, until fragrant, 1 to 2 minutes.
8. Open the packet; if the shrimp paste crumbles, it is ready.
9. Let cool.
10. In a blender, process the dried shrimp to a fine powder.
11. Add the chillies, garlic, shallots, dried shrimp paste, tamarind water, palm sugar or brown sugar, salt and about 1 tbpsp of the vegetable oil.
12. Blend until a smooth paste forms.
13. In a small saucepan over med heat, warm the remaining vegetable oil and add the paste, stirring frequently, until it darkens to a deep reddish dark brown and has a sticky, oil consistency, 10 to 15 minutes.
14. Let cool, transfer to a jar, cover tightly and refrigerate for up to 1 year.

red chiles, garlic, shallots, shrimp, shrimp, tamarind juice, palm sugar, salt, vegetable oil

Taken from recipeland.com/recipe/v/thai-roasted-chile-paste-50234 (may not work)