Indonesian Curry Paste
Ingredients:
8-10 fresh red chiles
2 medium onions, chopped coarsely
4-6 cloves garlic, chopped
5 cashews
1-inch ball of tamarind
1-inch piece of galangal (or substitute ginger)
3 TB vegetable oil
1 tsp salt
2 kaffir lime leaves, crushed
1 C thick coconut milk
1. soak tamarind in 1/4 C warm water for 15 minutes. Squeeze out the pulp, & reserve liquid.
2. add 2 TB tamarind liquid to chiles, onions, garlic, cashews & galangal and blend in a blender.
3. heat oil in a skillet over medium heat. Add the paste and heat throughout.
4. add the salt, lime leaves & coconut milk, and heat throughout.
