If the dried chilies feel dusty, dunk them in cold water for a few seconds, then dry them on paper towels. Cut them into large chunks with scissors, removing seeds and pith for a milder paste.

Stovetop Method: Toast the dried chilies in a dry skillet over medium heat until charred and fragrant, about 2-3 minutes. Add garlic and shallots, stirring until lightly charred.

Broiler Method: Preheat the broiler, place chilies, whole garlic, and shallots on a foil-lined baking sheet, and broil until charred, about 5-7 minutes.

Grind the toasted dried chilies into a powder using a spice grinder or mortar and pestle, then add the dried shrimp and grind until finely ground.

In a food processor, add the ground chilies, charred garlic, shallots, tamarind paste, fish sauce, palm sugar, and optional shrimp paste. Gradually stream in oil while blending until you reach a mostly fine paste.

Transfer the paste to a skillet and cook over low heat for about 20 minutes, stirring constantly until it thickens and enhances flavors.

Allow it to cool, then store in a glass jar. It will keep in the refrigerator for a few months or can be frozen for longer storage.