Instructions: This sauce is originally from the Northern region of Thailand, and is traditionally made from "young" or unripened, pale green chilis. However you can easily make it from the ripened ones sold in Western stores, losing only slightly to the subtleties of flavor. The ingredients are first grilled or barbequed. In Thailand this is done by placing them on an iron sheet over a charcoal fire, but you could do it just as well with careful use of a handheld handymans propane torch. The egg-plants used are the golf-ball sized Thai egg plants, but if these are unavailable, cut a normal purple aubergine up with a melon baller.

Method: Grill, barbeque, or char the garlic, whole shallots, chilis and tomatoes until the skins just start to turn black. Skin and quarter the tomatoes and discard the seed pulp. Put the eggplant in a small saucepan, cover with water and simmer until barely cooked (they should still be firm). Place all the ingredients in a mortar and pestle or food processor and process to a coarse paste. Taste for balance: the sauce should be hot and sharp. If too hot add a little more sugar and lime juice (and possibly a little more fish sauce). Wll keep 3-4 weeks in a refrigerator.

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