Step 1

Cut the garlic cloves and shallots lengthwise into uniformly thin slices. Separate the two. Spread them out on two cookie sheets to dry a little.

Step 2

Heat up about ½ to ¾ cup of vegetable oil (this amount of oil is in addition to the ½ cup of oil that will be used later to fry the chili paste) in an 8- to 12-inch fry pan over medium heat. Fry the garlic and shallot slices, separately, until light brown and crisp; set aside.

Step 3

Do the same with the dried shrimp; set aside.

Step 4

In a dry skillet over medium-low heat, toast the dried chilies until they have changed their texture from somewhat rubbery to somewhat brittle. Be careful not to burn them.

Step 5

In a granite mortar or food processor, pound or grind all the garlic, shallots, dried shrimp, and dried chilies into a fine paste; set aside.

Step 6

Put the paste and the remaining ingredients, including the ½ cup vegetable oil, in a shallow and wide pan set over medium heat. Cook everything, stirring occasionally, for about 15 minutes until everything has dissolved and you get a fried paste that is thinner than commercial Nam Prik Pao.

Step 7

Remove the pan from heat and let the mixture cool completely.

Step 8

Check for consistency. If the paste is still too thin, reduce it some more over medium heat. When you have achieved the desired consistency, store your Nam Prik Pao in a clean glass jar. No need to drain off the oil.