Heat the oil in a small pan and gently cook the shallots for 3-5 minutes until they start to soften.
Stir in the curry paste then the rest of the ingredients.
Bring to a simmer and cook for 5-8 minutes until the sauce has thickened then whizz with a hand blender until smooth.
Use as a dip for chicken skewers, vegetable tempura or as a dressing for noodles.
Note: I used Tikka Masala paste, use whatever paste is your favourite.