In a medium-sized pot, heat the oil over medium-high heat. Once shimmering, add the chopped garlic and shallots. Sauté for about 5-8 minutes, stirring often, until they become soft and translucent.

Chef’s Tip: Keeping the heat at medium helps maintain the flavor without burning the garlic!

Remove the sautéed garlic and shallots and set aside. Return the pot to the stove, leaving the heat at medium. Add the chopped palm sugar and cook, stirring occasionally until it melts—about 3-5 minutes.

When the sugar is melted, it should have a bubbly, syrupy consistency with a light amber color.

Let the sugar caramelize for an additional 1-2 minutes until it’s a slightly darker brown. Be cautious—don’t let it burn!

Once caramelized, turn off the heat and add in the tamarind paste. It will bubble vigorously.

Turn the heat back on to low to help the sugar dissolve. Gradually add the fish sauce, stirring continuously until mostly dissolved.

Add the sautéed garlic and shallots back into the pot, giving everything a good stir.

If you like your sauce spicy, this is the time to add chili flakes to taste! Let the mixture cool before using.

Pro Tip: Measure the sauce’s volume for serving sizes and adjust with additional water when needed for your desired consistency.