This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.
8 to 10 fresh red chiles, such as serrano or jalapeño, seeds and stems removed
2 medium onions, chopped
4 cloves garlic, chopped
1 teaspoon shrimp paste or prawn paste
5 candlenuts (or substitute macadamia nuts or cashews)
1 teaspoon tamarind concentrate
1 small piece galangal, peeled and chopped (or substitute ginger)
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon brown sugar
2 kaffir lime leaves, crushed
1 cup thick coconut milk, recipe here
In a food processor or blender, combine the chiles, onions, garlic, shrimp paste, nuts, tamarind concentrate, and galangal, and puree to a fine paste.
Sautee the paste in the oil until aromatic, about 3 to 4 minutes, add the remaining ingredients, and simmer for about 15 minutes, or until the mixture thickens.