To soak, cut off the tip, turn the chilli head down and squeeze out the seeds before putting the chilli in a bowl of water. This allows the water to penetrate to the inside, thereby softening the chillies faster. Avoid using hot water for soaking as it leaches out the more delicate flavors in the chilli pods. For recipes that call for roasted garlic and shallots, the roasting can be easily accomplished in a toaster oven rather than over the less convenient, traditional charcoal pit. Check after five to ten minutes and remove the garlic cloves once they have softened and started to ooze out.
Shallots usually take longer, depending on their size.
Almost all Thai curry pastes are flavored with gkapi shrimp paste. For recipes that call for roasting gkapi, wrap the amount needed in a small section of banana leaf, hold the packet with tongs and stick it directly into the gas flame of a burner. Turn frequently until the leaf is well charred and the odor of gkapi begins to escape. Remove from the wrapping and pound into the curry paste. If you do not have a banana leaf, substitute with aluminum foil, though this will dry the paste out considerably.