Ingredients:
10 large chillies
200 gr. onions
3 cloves garlic
12 candle nuts
1 tsp. laos powder
2 tsp. shrimp paste
3 tsp. palm sugar or dark brown sugar
125 ml. tamarind liquid
2 sprigs lemon grass
200 ml. coconut milk
2 tbs. oil
salt to taste
Preparation:
Process chillies, onions, garlic and candle nuts in food processor into a coarse paste. Add laos, shrimp paste and sugar.
Heat Oil in wok and add the mixture. Stir-fry until the onions are soft and slightly browned. Add tamarind, lemon grass, coconut and salt. Simmer until mix becomes thick and the oil floats on top.
Remove the lemon grass. Let the chili cool and then store in jar. Refrigerate until needed. This should keep for 2-3 months.
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