serves
6
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 50 g tamarind paste
- 150 ml boiling water
- 4-6 red or green birds-eye chillies
- 4 spring onions (scallions), white part only
- 25 g peeled galangal, chopped
- 25 g peeled ginger, chopped
- 2 makrut lime leaves
- 2 tsp lime juice
- 4 garlic cloves
- 1 tsp salt
- 2 tsp terasi (shrimp paste)
- 1 tbsp finely grated palm sugar
- 1 tbsp palm oil
Standing time 30 minutes
Instructions
Place the tamarind paste in a heatproof bowl, then pour over the boiling water and stand until cool. When cool, mix together, then strain the mixture throughout a fine strainer, extracting as much water as possible. Discard the seeds and woody fibres and reserve the tamarind liquid.
Place the chillies, spring onion, galangal, ginger, lime leaves and juice, garlic and salt into a mortar and pestle and grind into a coarse paste. Add the terasi and sugar and grind until well combined.
Heat the palm oil in a wok over medium-high heat. Add the chilli paste and stir-fry for 2-3 minutes or until fragrant. Stir in the tamarind liquid and simmer until reduced by half.
A Christmas Feast with Peter Kuruvita airs Thursday, 18 December, 8:30pm on SBS ONE.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
