INGREDIENTS
4 cups
water
6 tbsp
tamarind paste (See Notes)
8
discs palm sugar (16 oz)
4 tbsp
fish sauce
1 tsp
salt
2
small shallots
4 cloves
garlic
1 tbsp
cooking oil
2
large dried red peppers (rehydrated) or 6 small dried chilies
1 tbsp
Sriracha sauce (optional)