170g big red chilies.
100g small red (birds eye chilies) chilies.
150g red tomatoes.
50g small onions/shallots
75g shrimp paste (in a jar from Asian supermarket )
3 cm galangal.
11 pcs kaffir lime leaves (washed).
100g palm sugar.
2 tablespoons cooking oil.
Put the chilies, garlic and onions into a blender and make a smooth paste.
Roughly chop the tomatoes.
Heat up the oil in a deep wok, add in the chili paste and the rest of the ingredients and stir occasionally. (please do be careful as the liquid reduces, it might splash out)
Cook for about 20-30 minutes or until the liquid is reduced and the sauce becomes thick and darker in color.
It will be salty enough without adding any salt because the shrimp pastes are normally salty.
This will make a jar full 600 -700g, which will keep for 2 – 3 weeks in the fridge.
It can be added individually, by the teaspoon, to the side of savory dishes.