Makes 300 ml (10 fl oz)
175 g (6 oz) (about 2) large, fresh red chilli peppers, finely chopped (deseeded first if you prefer a milder flavour)
3 tablespoons coarsely chopped garlic
1 tablespoon sugar
1 tablespoon white rice vinegar or malt vinegar
1 tablespoon fish sauce (nam pla)
1 tablespoon vegetable oil
150 ml (5 fl oz) water
salt
1 Put all the ingredients in a wok or saucepan and bring to the boil. Turn the heat very low, then cover and simmer gently for 15 minutes. Remove from the heat and leave to cool.
2 Purée the mixture in a blender or food processor until it is a smooth paste. Re-heat in a wok or saucepan for about 3 minutes to bring out the flavour, adding more salt if necessary. Once cool, it is ready to use or can be stored in the refrigerator.