• 10 large red chilies, seeded and chopped
• 6 cloves garlic, peeled and chopped
• 15 shallots, peeled and chopped
• 4 inches ginger root, peeled and chopped
• 4 inches fresh turmeric, peeled and chopped (or 4 tsp. powder)
• 1 medium size tomato, skinned and seeded
• 1 Tbs. coriander seeds
• 10 candlenuts
• 1 tsp. dried shrimp paste (terasi)
• 4 Tbs. vegetable oil
• 3 Tbs. tamarind pulp
• 2 salam leaves
• 2 stalks lemongrass

• Process all ingredients, except oil, tamarind pulp, salam leaves and lemongrass, until coarsely ground.
• Heat oil in a wok, add all ingredients and cook over medium heat for approximately 5 minutes, stirring frequently, until golden. Cool before using.

Makes 2 cups.