Jeow bong (chili paste)

Instructions

1. Soak the dried chilies in hot water for 10 minutes, then drain them.
2. Heat the oil and brown the chopped garlic and shallots over medium heat for 3 minutes.
3. Add the drained chilies and the chopped tomatoes, then cook for 10 minutes, stirring.
4. Blend everything with the padaek and palm sugar until you get a smooth paste.
5. Put the paste back in the pan and simmer for 5 minutes over low heat to concentrate the flavors.
6. Let it cool and store in a clean jar in the fridge.