Ingredients45 m servings 38 cals
- Place serrano peppers, 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 chile puree along with the lemongrass, 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.
Per Serving: 38 calories; 1.8 g fat; 5.4 g carbohydrates; 0.7 g protein; < 1 mg cholesterol; 875 mg sodium. Full nutrition
ReviewsRead all reviews 3
Too sour! Half the tamarind at least. Also, substituted jalapenos for serrano chilies, but that was OK. Good luck finding belachan. Low rating from my Malaysian family due to the sour flavou...
The amount of tamarind juice has been reduced from 4 tablespoons to 2 tablespoons by submitter request.