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Ingredients
US|METRIC
16 SERVINGS
- 10 shallots
- 2 oz. fresh chilies (about 8 fresh chilies)
- 5 cloves garlic
- 1 stalk lemongrass (use only the bottom 3 inches of the stalk)
- 2 inches fresh turmeric (piece)
- 2 inches galangal (piece)
- 0.5 oz. dried chilies (about 10 dried chilies, soaked in hot water for 5 minutes)
- 5 Tbsp. cooking oil
- 2 Tbsp. tamarind paste
- 3 Tbsp. palm sugar
- fish sauce (to taste)
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