Soak chiles in hot water until soft, about 10 minutes.
Whirl mixture in blender until smooth.
In a 10-inch frying pan over medium-high heat, stir red bell pepper, onion, garlic, shrimp and hot chiles in salad oil until vegetables are limp - about 3 minutes.
Stir in dried chile mixture, tamarind concentrate, brown sugar and salt; cook 2 to 3 more minutes.
Makes: 1 cup