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Ingredients
  • 10 shallots
  • 2 ounces fresh chilies (about 8 fresh chilies)
  • 5 cloves garlic
  • 1 stalk lemongrass (use only the bottom 3 inches of the stalk)
  • 2-inch piece fresh turmeric
  • 2-inch piece  galangal
  • ½ ounce dried chilies (about 10 dried chilies), soaked in hot water for 5 minutes
  • 5 tablespoons cooking oil
  • 2 tablespoons  tamarind paste
  • 3 tablespoons palm sugar
  • Fish sauce to taste
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