Serves     4-6

Ingredients

4 clove garlic, with the peel
3 shallots, with the peel
3-5 fresh green Anaheim chili (prik-num)
4 cherry tomatoes
4 straw mushrooms
1 teaspoon salt

Directions

Lace the garlic, shallot, chili, tomato and mushroom on separate skewers. Grill over charcoal using medium heat. (If you put your hand above the burner, about 6 inches and you can stand the heat 1-2 minutes that means you have the right temperature). Grill until they release aroma and the peels of garlic and shallot start to blacken, the peel of the tomatoes split, and the skin of mushrooms becomes wrinkly. Then let them cool until they can be handled. Peel the garlic, shallot and tomatoes, then tear all into small pieces and set aside. Put the garlic and shallot into a mortar and pound until it becomes a smooth paste. Add the chilis, and pound well. Finally add the mushroom, tomato, and salt; mix until they turn into paste. Transfer to a bowl. Serve fresh with cooked sticky rice.

Recipe provided by Smiles on Wings

Country:
Thailand


Notes and Instructions

This recipe is similar to the most popular Northern Thai style chili paste. This is a simple and easy recipes and is tasty and healthy. When Northern Thai people go to work on a farm that is far away from home, they’ll make this paste and wrap it with a banana leaf to bring to work for lunch. This paste is eaten together with sticky rice and fresh vegetables they can find on the farm or in the jungle.