Ingredients
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1 tomato, chopped
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1 bulb garlic, peeled and crushed
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½ onion, chopped
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1 cup chopped serrano chiles, with seeds
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2 tablespoons white sugar
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2 tablespoons salt
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2 tablespoons fresh lime juice
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1 tablespoon belacan shrimp paste
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2 tablespoons vegetable oil
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2 lemongrass, bruised
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2 fresh curry leaves
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1 (1/2 inch) piece galangal, thinly sliced
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2 tablespoons tamarind juice
Directions
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Place tomato, garlic, onion, chiles, sugar, salt, lime juice, and shrimp paste into a blender; process until smooth.
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Heat oil in a saucepan over medium-high heat. Pour chile purée into hot oil. Stir in lemongrass, curry leaves, and galangal. Cook, stirring occasionally, until mixture changes color and becomes very fragrant, about 15 minutes.
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Stir in tamarind juice; cook for 1 minute. Strain sauce before serving.
Nutrition Facts (per serving)
| 38 | Calories |
| 2g | Fat |
| 5g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 38 | |
| % Daily Value * | |
| Total Fat 2g | 2% |
| Saturated Fat 0g | 2% |
| Cholesterol 1mg | 0% |
| Sodium 875mg | 38% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 2% |
| Total Sugars 2g | |
| Protein 1g | 1% |
| Vitamin C 6mg | 7% |
| Calcium 14mg | 1% |
| Iron 0mg | 2% |
| Potassium 85mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
