4 tb Oil

      3 tb Finely chopped garlic

      3 tb Finely chopped shallots

      3 lg Dry red chilis; deseeded

           -- coarsely chopped
      2 tb Sugar

      1 ts Salt

  Heat the oil, fry the garlic until golden brown, removve with a slotted
  spoon and set aside.  In the same oil fry the shallots until crispy, remove
  and set aside.  Fry the chilis until they darken, remove and place in a
  mortar with the shallot and garlic.  Pound together. Reheat the oil, add
  the paste and warm through.  Add the sugar and salt and mix well to give a
  thick black/red sauce.
  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by
  Karen Mintzias