Place the Chili-Garlic sauce, shallots, nuts, ginger, coriander, shrimp paste, lime juice and zest, sugar, vegetable oil, and sesame oil in a blender or food processor and process for a minute or two, until very smooth. Transfer the mixture to a small saucepan and cook over medium heat for 4 to 5 minutes, stirring constantly. It should be very fragrant. Stir in the coconut milk and cook for 2 to 3 minutes more. You may need to add more coconut milk to achieve a smooth paste. Store covered in the refrigerator for up to 1 week or in the freezer for up to 3 months.
© 2004 John Ash. All rights reserved.