Entered for safekeeping, from Kasma Loha-Unchit's "Dancing Shrimp" (northeastern Thailand), although I will probably halve the number of chillies for my personal preference, as the recipe as written is fiery. This can be served soupy, or reduced to thicken and concentrate flavors. Great left-overs. The sauce is also good for poaching sea bass and swordfish. Thai palm sugar is subtle with caramel notes, but brown sugar may be substituted in a pinch. One medium shallot = 3 tablespoons minced shallot. Serve with rice and a vegetable side dish.