Yield: 1 servings
Measure | Ingredient |
---|---|
10 \N | Red chilies |
2 \N | Onion(s) |
5 \N | Garlic clove(s) |
1 small | Piece trassi (shrimp paste) |
5 \N | Candlenuts macadamians or cashews |
1 teaspoon | Tamarind concentrate to 2 tsp |
½ teaspoon | Ground galangal |
3 tablespoons | Oil |
1 teaspoon | Salt |
1 teaspoon | Brown sugar |
2 \N | Kaffir lime leaves |
8 ounces | Thick coconut milk |
INDONESIA
Pound or process the chilies, onions, garlic, trassi and candlenuts to a smooth paste with the tamarind and galangal. Heat the oil and fry the paste for a few minutes, then add the remaining ingredients and cook gently for 15-20 minutes, until the mixture thickens. Cool and store in an airtight container in the refrigerator.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 75 Submitted By DIANE LAZARUS On 02-16-95