Thanks for the recipe. It sounds great. I'm shopping for the ingredients today.With most Thai recipes, you can manage the heat level by the number of peppers you add. The heat comes from a combination of peppers and curry pastes which also contain peppers. You can enjoy the flavors with moderate heat.
Here is an example of a chili paste used in Thai cooking. It would be easy enough to cut back on the pepper in this recipe and still enjoy the flavors.
Nam Prik Pao (Chile Jam) Recipe - NYT Cooking
Thanks for the recipe. It sounds great. I'm shopping for the ingredients today.
I'm not sure I can find shrimp paste though. Any thoughts on what I can sub. with? Anchovy paste?