Ingredients

• 6 red serrano or cayenne chiles, stems removed

• 6 shallots, peeled

• 4 cloves garlic

• 1/4 teaspoon freshly grated nutmeg

• 2 tablespoons vegetable oil

• 2 stalks lemongrass, bruised

• 2 teaspoons brown sugar

• ½ cup coconut milk

• ½ teaspoon salt

Instructions

Place the chiles, shallots, garlic and nutmeg in a blender or food processor along with 1 tablespoon of the oil. Process the mixture to a smooth paste.

Pour the remaining oil in a saucepan and heat over a medium high heat. Add the spice paste and lemon grass and saute, stirring constantly, for 2 to 3 minutes until the mixture changes color.

Add the sugar and gradually add the coconut milk and salt and simmer over a low heat for 5 minutes to thicken.

Remove from the heat and allow the sambal to cool. Discard the lemongrass before serving the sauce.