Yield: 1 1/2 cups
Measure | Ingredient |
---|---|
8 \N | To 10 fresh red chilies serranos or jalapeĀ¤os seeds and stems removed |
2 mediums | Onions; chopped |
4 \N | Garlic cloves peeled and chopped |
1 teaspoon | Shrimp or prawn paste |
5 \N | Candlenuts OR macadamia nuts or cashews |
1 teaspoon | Tamarind concentrate |
1 \N | 1\" piece fresh galangal (or ginger) peeled and chopped |
3 tablespoons | Vegetable oil |
1 teaspoon | Salt |
1 teaspoon | Brown sugar |
2 \N | Dried kaffir lime leaves crushed |
1 cup | Thick coconut milk |
In a food processor or blender, combine the chilies, onions, garlic, shrimp or prawn paste, candlenuts, tamarind, and galangal, and puree to a fine paste.
Heat the oil in a skillet. Add the paste and saut until aromatic, about 3 to 4 minutes. Add the remaining ingredients and simmer for about 15 minutes or until the mixture thickens.
Use to add heat to curries or other dishes.
(Sambal Badjak)
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 149 Submitted By DIANE LAZARUS On 01-25-95