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