Categories: Sauces, Thai, Chili 
      Yield: 1 servings 
  
      4 tb Oil                                      -- coarsely chopped 
      3 tb Finely chopped garlic               2 tb Sugar 
      3 tb Finely chopped shallots             1 ts Salt 
      3 lg Dry red chilis; deseeded        
  
  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