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Ingredients
10 large red Thai chilies, seeded and chopped
6 cloves garlic, peeled and chopped
15 shallots, peeled and chopped
1 4-inch piece fresh turmeric, peeled and chopped, or 1 ½ teaspoons ground turmeric
1 medium tomato, skinned and seeded
1 4-inch piece ginger, peeled and chopped
1 tablespoon coriander seeds
10 candlenuts
1 teaspoon dried shrimp paste
¼ cup vegetable oil
2 stalks lemongrass, peeled and bruised
1 teaspoon palm sugar
2 tablespoons tamarind paste
1 ½ teaspoons salt
Nutritional analysis per serving
41 grams carbs; 1 milligram cholesterol; 292 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 8 grams fiber; 615 milligrams sodium; 7 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine the chilies, garlic, shallots, turmeric, tomato, ginger, coriander, candlenuts and shrimp paste. Process until the ingredients are well ground but not pureed.
- Step 2
In a medium-size saute pan, heat the oil over medium heat and add the chili mixture, lemongrass and palm sugar. Cook, stirring occasionally, for 10 minutes. Remove from the heat and cool to room temperature. Remove the lemongrass stalks and stir in the tamarind paste and salt. Use as a marinade for seafood and as a condiment. Store, covered, in the refrigerator for up to three weeks.
Private Notes
Comments
Delicious and authentic! I feel like I'm back in Indonesia with these aromas.