Thuk Prahok (Cambodian Fermented Fish Paste Dip)

1. Toast jalapeños, garlic, & bell peppers for 8 mins on both sides (I generally use red bell peppers, but didn’t have it on hand. This will add a nice vibrant color).
2. Remove from the oven or airfryer; add Thai chili peppers and return to toast for another minute.
3. To a bowl squeeze 2 cups of fresh lime juice.
4. Add 2 tbsps of fermented fish paste, 1 cup of hot water & set aside.
5. To a food processor add (8)Thai eggplants, 10 kaffir lime leaves, 4 cups of fresh Thai basil, & the toasted produce.
6. Add the prahok sauce from earlier into the food processor and pulse until you’ve reached your desired consistency.
7. Return to a bowl and add 1 tbsp of sugar, 2 tsps of MSG, 1.5 tbsp of fish sauce, dried chili peppers (as you wish).
8. Adjust to taste, I added an additional tbsp of fish paste & 1/2 cup of water.