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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
8 to 10 fresh red chiles, such as serrano or jalapeño, seeds and stems removed
2 medium onions, chopped
4 cloves garlic, chopped
1 teaspoon shrimp paste or prawn paste
5 candlenuts (or substitute macadamia nuts or cashews)
1 teaspoon tamarind concentrate
1 small piece galangal, peeled and chopped (or substitute ginger)
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon brown sugar
2 kaffir lime leaves, crushed
1 cup thick coconut milk, recipe here
Instructions
In a food processor or blender, combine the chiles, onions, garlic, shrimp paste, nuts, tamarind concentrate, and galangal, and puree to a fine paste.
Sautee the paste in the oil until aromatic, about 3 to 4 minutes, add the remaining ingredients, and simmer for about 15 minutes, or until the mixture thickens.
| Servings |
| about 1 1/2 cups |
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients8 to 10 fresh red chiles, such as serrano or jalapeño, seeds and stems removed 2 medium onions, chopped 4 cloves garlic, chopped 1 teaspoon shrimp paste or prawn paste 5 candlenuts (or substitute macadamia nuts or cashews) 1 teaspoon tamarind concentrate 1 small piece galangal, peeled and chopped (or substitute ginger) 3 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon brown sugar 2 kaffir lime leaves, crushed 1 cup thick coconut milk, recipe here InstructionsIn a food processor or blender, combine the chiles, onions, garlic, shrimp paste, nuts, tamarind concentrate, and galangal, and puree to a fine paste. Sautee the paste in the oil until aromatic, about 3 to 4 minutes, add the remaining ingredients, and simmer for about 15 minutes, or until the mixture thickens.
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