Pound chilies in mortar and pestle (if using) with salt.
Add shallots and garlic continues pounding.
Add dried shrimp, palm sugar and shrimp paste.
Continue working until you have a smooth paste.
Add tamarind liquid, fish sauce and mix thoroughly.
Heat ½ cup oil medium low heat; carefully pour in mix stir fry until thick or about 15 minutes.
Paste can be made in a blender or food processor.
Follow final cooking instructions.
Whenever making paste for soup or curries in blender or food processor, add as little water as possible to make it smooth (do not add oil)