50gramsThai ShallotsYou can use regular shallots or even red onion
10gramsPeanut Butter (Natural and with no added sugar)
Stevia to taste
Salt to Taste
Water as required
In a dry pan toast the red chillies till they start to release their oils and become fragrant. Then toast the shallots and garlic in the same pan till they start to get some nice browning.
Then add the chillies, shallots, garlic, fish sauce, peanut butter, stevia and about a tablespoon of water your food processor and blitz. You can also use a mortar and pestle for a more ‘chunky’ paste.
Then pour out the mixture into a hot wok and fry. Make sure you rinse out your blender so nothing is wasted.
Cook for 3-4 minutes on a medium till it starts to dry up and then add in the oil. Fry for another 3-4 minutes keeping a close eye on the paste. It will start to thicken and turn into a jam like consistency.
Once the paste is nice and jammy then turn off the heat and allow it to cool before transferring it to an airtight jar.