1. Pound roasted chilies with salt to a fine paste. Add roasted shallots and garlic, and continue to pound until smooth paste
2. Add shrimp paste, pound lightly to combine. Transfer the mixture to a pan, saute in oil until fragrant. Season and taste with fish sauce, sugar and tamarind juice, stirring well.
* ROASTED CHILI PASTE : very important ingredients for many Thai dishes. Always use for cooking STIR-FRY and SOUP menu. (Source of This curry recipe : POPULAR THAI CUISINE)