Ingredients
20 red chillies (as hot as you like)
10 g small green chillies (ditto)
20 birds eye chilli (as musch as you can handle)
100g shallots
200g tomatoes (any kind)
6 large garlic cloves
Ginger (about 2cm of root)
1 large Spanish onion
2 bay leaves
2 kaffir lime leaves
1 stick of lemon grass
500ml sunflower oil
1 level dessert spoon salt
3 teaspoons sugar
Method
Cut the chillies, tomatoes, garlic, ginger, onion and shallots into coarse chunks. Put these in a blender and process them to a coarse paste Don't over-blend, the paste
Pour the sunflower oil into a wok. Put the paste into the oil with the bay leaves and kaffir lime leaves and lemon grass
gently simmering for about 40 minutes, you'll notice the paste starts to darken a little, losing the bright redness of the chilli. This means it's ready. Take it off the heat and leave to cool for half an hour or so.
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