Ingredients:
1 1/2 cup coconut milk from 1/2 coconut
2 tbsp petis (black shrimp paste)
2-3 tbsp oil for sauteeing
Condiments:
3 shallots
2 cloves garlic
2 red chilli
10 bird's eye chilli
1/2 knuckle turmeric
1/2 knuckle ginger
1 stalk lemon grass
1 keffir lime leaf
1 tbsp palm sugar
1 tsp salt
2 cm lesser galangal and finger roots
- crush shallots, garlic, red chilli, turmeric in a mortar
- crush lemon grass, lesser galangal and finger roots
To cook:
Sautee the crushed condiments over a slow heat, then add lemon grass, lesser galangal and finger roots.
Add coconut milk, black shrimp paste
Add keffir leaf, salt and palm sugar to taste
Keep stirring until the paste becomes thickens
Add bird's eye chilli
