Ingredients:
  • 240 ml (1 cup)  fish, flaked
  • 120 ml (½ cup)  prik ki nu daeng haeng (dried red chilis)
  • 4 Tbsp  hom daeng (shallots), thinly sliced
  • 2 Tbsp  kratiem (garlic) sliced
  • 2 Tbsp  nam pla (fish sauce)
  • 1 Tbsp  phak chi (the stems and roots of cilantro), chopped
  • 1 Tbsp  kapi (fermented shrimp paste)
  • 1 Tbsp  nam som paep (palm sugar)
  • 1 Tbsp  nam manao (lime juice)
  • 1 Tbsp  nam makham piak (tamarind juice)

Method:
  1. Stir fry the chillies until aromatic. Set aside. Stir fry the shallots, garlic, and cilantro root, until crispy. Set aside. Stir fry the shrimp paste over low heat until aromatic.
  2. Combine the ingredients, except the fish, in a mortar and pestle or food processor to form a coarse paste (adding a little water if the mixture is too dry).
  3. Steam and flake the fish, and fold into the prepared mixture, Taste and make adjustments to the seasoning, by adding additional lime juice, fish sauce or sugar.
  4. Refrigerate for up to 3 days.