Cooking Instructions
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Step 1
Rinse then soak the
Dried Red Chili Peppers (10)
in a bowl of warm water, and the
Tamarind Paste (25 g)
in a separate small bowl in 1/4 cup of warm water. Allow the dried red chilies and the tamarind to soak for 15 minutes.
Step 2
Remove the seeds from the dried red chili as you slice them into 1-inch pieces.
Step 3
Gently squeeze the tamarind paste with your fingers to extract as much of the juice as possible. Discard the tamarind paste and seeds (if any).
Step 4
Pour the tamarind juice into a food processor along with the sliced dried red chili,
Red Chili Peppers (3)
,
Lemongrass (3 stalks)
,
Shallots (5)
,
Galangal (2.5 cm)
,
Kaffir Lime Leaves (5)
,
Brown Sugar (25 g)
,
Coconut Oil (30 mL)
,
Dried Shrimp (15 mL)
, and
Fresh Cilantro Leaves (15 g)
.
Step 5
Blend the ingredients into a paste. Use in your favorite dishes.
