In medium saute pan, heat over very high heat, then add tomatoes and char heavily, flipping pan continuously.

After tomatoes are charred, deglaze with palm water, then add shallot, garlic, fingerroot, green peppercorn and karen chili, allow to simmer 5–10 minutes, then season with dark palm sugar, brown butter, caramelized fish sauce, and garcinia powder, remove from heat.

Add all to mortar and pound with pestle to paste, then adjust seasoning, add fresh lime juice or dried toasted karen chili powder as needed, then transfer to deli and reserve for service.