10 large dried red chillies
6 fresh long red chillies
1 red onion, roughly chopped
5 garlic cloves, roughly chopped
1 stalk lemongrass, bruised, trimmed and pale part coarsely chopped
2 tbsp chopped fresh ginger
¼ cup vegetable oil
2/3 cup brown sugar
2 tbsp tamarind concentrate
2 tbsp fish sauce
Soak the dried chillies in boiling water for 10-15 minutes or until softened. Then squeeze out the excess water and place the chillies in the bowl of a food processor. Add the fresh chilli, onion, garlic, lemongrass and ginger. Process to a medium coarse paste.
Heat the oil in a wok over medium heat. Add the chilli mixture and cook, stirring often for 10 minutes. Add the sugar, tamarind and ½ cup water. Reduce heat to low. Cook, stirring often for 15 minutes or until the water has evaporated and the mixture is dark and jammy.
Stir through the fish sauce. Allow to cool slightly before transferring to a sterilised jar. Store in the fridge for up to 1 month.