• 120 mlcanola oil
• 3 cupsyellow onion, finely diced
• 4 tbspminced garlic
• 2 tbspshrimp paste
• 1 tsppaprika
• 1 tspcayenne pepper
• 0,25 tspground turmeric
• 2 to 3 piecesThai chilies, thinly sliced
• 0,5 cupdried shrimp powder
• 5 cupsRoma tomatoes, diced
• 1 to 2 tbspfish sauce
• 1 tspsalt
• 1 platterassorted raw vegetables, to serve

Préparation

1. 1Heat the oil in a deep saucepan over medium-high heat. Add the onion, lower the heat to medium-low, and cook for 6 to 8 minutes, stirring often, until softened and browned around the edges.
2. 2Add the garlic and cook for about 1 minute, until very aromatic. Stir in the shrimp paste and cook for 1 minute.
3. 3Add the paprika, cayenne, turmeric, Thai chilies, and dried shrimp powder. Stir briefly, then add the tomatoes and bring to a simmer.
4. 4Lower the heat and cook for 10 to 15 minutes, stirring often, until most of the tomato water has evaporated and the relish has thickened. The tomatoes should turn from bright red to brick red.
5. 5Add 1 tablespoon fish sauce and the salt, then cook for 1 minute. Adjust with more fish sauce or salt, cool, and serve with the raw vegetables.