If your dried chilies feel dusty, dunk them quickly in cold water and dry with a paper towel. Cut them into large chunks, removing the seeds and pith.

Toast the chilies in a dry skillet or wok over medium heat, stirring constantly until charred, about 2-4 minutes.

Remove the chilies from the pan.

In the same pan, add garlic and shallots. Stir until charred, about 2-3 minutes, then remove.

Place chilies on a foil-lined baking sheet under broiler, watching closely until charred, about 1 minute.

On the same tray, place whole garlic and shallots to broil for 5-8 minutes.

In a coffee grinder, grind the chilies to a powder and add dried shrimp to grind finely.

In a food processor, combine everything except oil and blend to a fine paste. Slowly add oil until smooth.

Transfer the mixture to a wok or skillet, adding remaining oil. Cook over low heat, stirring for about 20-25 minutes until thickened.

Transfer Nam Prik Pao into a glass jar. It keeps well in the fridge for a few months or can be frozen indefinitely.