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Ingredients
- 1 medium onion
- 5 dried california chile peppers, soaked in boiling water for 20 minutes, soaking water reserved
- 4 green anaheim chile peppers (prefer red), chopped (and seeded if you want to avoid too much heat)
- 1 T shrimp paste (I used Thai because that is all I have; by all means use Indonesian or Malaysian if you can find it)
- 1 T tamarind concentrate
- 6-8 cloves garlic
- 1 T toasted coriander seeds
- 1 t toasted white peppercorns
- 2 t toasted cumin seeds
- 1 T brown sugar
- 1/4 t salt
- 1/4 cup vegetable oil (peanut is preferred)
View Full Recipe at The Spiced Life
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 187g | |
| Calories 595 | |
| Calories from Fat 496 | 83% |
| Total Fat 56.16g | 70% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Potassium 393mg | 11% |
| Total Carbs 24.38g | 7% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.62g | 6% |
| Protein 3.72g | 6% |
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