Peel the roasted shallots, galangal, and ginger. Slice them thinly, then pound together until fine. Add the shrimp paste and pound until well combined.

Mix the palm sugar with water in a pot and bring to a boil. Add the pounded mixture and simmer over low heat until thickened.

Add the finely pounded toasted coconut and continue simmering until the sauce thickens.

Remove from heat and let cool slightly. Stir in the lightly crushed roasted peanuts.

To serve with the Miang Kham sauce: toasted coconut, high-quality dried shrimp, roasted peanuts, diced young ginger, diced shallots, lime, thinly sliced Thai bird’s eye chilies, wild betel leaves (cha plu), and coral tree leaves (if available).