Ingredients
1.8 oz dry chillies ((50 g), cut & deseeded)
1/2 onion
4 garlic cloves
1 slice of ginger
1 thumb sized shrimp paste
1 cup water ((250 ml))
1 tbsp lemon juice
3 tbsp coconut sugar
1 tsp salt
Instructions
Blend
Soak chilis in hot water for 30 minutes. Drain and blend into a smooth paste with the rest of ingredients using a food processor
Cook
Heat some oil in a wok/pan on medium heat. Pour blended mixture and cook until mixture thickens, around 15-20 minutes. It splashes so use oil splash guard. Stir now and then.
Add seasonings, mix and cook for 1-2 minutes more. Serve!
How To Store
In air tight container, in the fridge up to 5 days. Freeze up to 6 months.