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6 red serrano or cayenne chiles, stems removed
6 shallots, peeled
4 cloves garlic
1/4 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
2 stalks lemongrass, bruised
2 teaspoons brown sugar
½ cup coconut milk
½ teaspoon salt
Place the chiles, shallots, garlic and nutmeg in a blender or food processor along with 1 tablespoon of the oil. Process the mixture to a smooth paste.
Pour the remaining oil in a saucepan and heat over a medium high heat. Add the spice paste and lemon grass and saute, stirring constantly, for 2 to 3 minutes until the mixture changes color.
Add the sugar and gradually add the coconut milk and salt and simmer over a low heat for 5 minutes to thicken.
Remove from the heat and allow the sambal to cool. Discard the lemongrass before serving the sauce.
Servings |
1/2 cup |
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