6 dry chili (seeded and soaked in hot water for 5 mins)
2 shallots, coarsely chopped
2 cloves garlic
1 stalk lemongrass, coarsely chopped
2 slices galangal
2 slices ginger
1/4 cup oil
1 tsp chili powder
1/4 cup peanut butter
2 tbsp tamarind puree (soak 1 tbsp of tamarind paste in 4 tbsp hot water)
2 tbsp palm sugar
1 cup water
salt, to taste
1. Blend chili, shallots, garlic, lemongrass, galangal, and ginger in a small food processor until it becomes a smooth paste. Add oil and mix well.
2. Heat a medium pot and add the paste and chili powder. Cook for 8 to 10 minutes until fragrant and colour is slightly darker.
3. Add peanut butter, tamarind puree, palm sugar, and water to the pot and bring to boil. Stir occasionally.
4. Reduce the heat to medium and cook for 10 to 12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.