This is a fantastic spicy Thai condiment that is unfortunately not AIP-compliant. I really ought to come up with an AIP version, if possible… Some folks find the odour of shrimp paste offensive, especially during the toasting process, but I find it absolutely divine (kind of like blue cheese?)
Ingredients
7 small Thai red chilli, green stems removed
1 heaped teaspoon of shrimp paste (kapi/ belacan), toasted
1 teaspoon of palm sugar/ sucanat
1 clove garlic
2 small shallots or equivalent amount of onion
Juice of 2 key limes (or calamansi limes)
I used a food processor instead of the traditional mortar & pestle to make this recipe as my mortar & pestle are much too small (more suitable for grinding peppercorns, I need to get myself one of those big Thai ones)
Place all ingredients into food processor bowl and grind until well blended. There should still be some flakes of chilli visible. Add lime juice and pulse several times until mixed. Taste and blend in more sugar, if desired. Serve with blanched/raw crudites (eg: cabbage, green beans, carrots, cucumbers, broccoli, cauliflower, radish, etc etc)
