INGREDIENTS

* 1 cup chopped serrano chilies, with seeds
* 2 tablespoons white sugar
* 2 tablespoons salt
* 1 tablespoon belacan shrimp paste
* 1 tomato, chopped
* 1/2 onion, chopped
* 1 bulb garlic, peeled and crushed
* 2 tablespoons fresh lime juice
* 2 tablespoons vegetable oil
* 2 lemon grass, bruised
* 2 fresh curry leaves
* 1 (1/2 inch) piece galangal, thinly sliced
* 1/4 cup tamarind juice

DIRECTIONS

1. Place serrano chilies, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chili puree along with the lemon grass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

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