Ingredients:
● 2 tbsp flavorless oil
● 10-12 red thai peppers (additionally I used 3 long peppers)
● 1 small onion or 2 medium-sized onions, peeled and sliced
● 4 garlic cloves, skin on and crushed
● 4 tsp garlic paste
● 100g cherry tomatoes, quartered
● 1 tsp tamarind paste
Instructions
● Heat the flavorless oil in a wok or large frying pan over medium heat.
● Add the chopped red chilies, sliced onion or shallots, crushed garlic, and quartered cherry
tomatoes. Reduce the heat to low and fry the ingredients for about 5-8 minutes, stirring
occasionally, until they have softened.
● Once softened, remove the pan from the heat and let the mixture cool slightly.
● Peel and discard the skin from the crushed garlic cloves.
● Transfer the mixture to a food processor or blender and blend until smooth. Alternatively, you
can use a mortar and pestle to pound the mixture into a paste.
● Add the tamarind paste to the processed mixture and season with sugar, salt, and pepper
according to your taste preferences.
