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
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