This is a common dip for assorted seafood and barbeque style foods.
Sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor ormortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
Try this dish with our recipe Thai wonton shrimp rolls.