Recipe Details
Ingredients
-
1tomato, chopped
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1bulbgarlic, peeled and crushed
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½onion, chopped
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1cupchopped serrano chiles, with seeds
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2tablespoonswhite sugar
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2tablespoonssalt
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2tablespoonsfresh lime juice
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1tablespoonbelacan shrimp paste
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2tablespoonsvegetable oil
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2lemongrass, bruised
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2fresh curry leaves
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1(1/2 inch) piecegalangal, thinly sliced
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2tablespoonstamarind juice
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories38 | |
| % 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 |
|
| Vitamin C 6mg |
30% |
| 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.
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