Red chilli sings out in this sweet but complex coral red paste. It is more exciting than sambal oelek and incredibly versatile - if any dish is missing a certain something, stir in a spoonful of this to bring it back on track.
Heat the oil in the frying pan - be generous as it’s crucial for depth of flavour: you can pour the excess off later. Soften the shallots and garlic in the oil for a few minutes, then add the tomatoes, chillies with their seeds and shrimp paste. Fry over a medium heat until everything is collapsed and softened.
Transfer to a high-speed blender and whizz to a puree. Return to the pan with the palm sugar and a pinch of salt. Fry, stirring often, until the sambal darkens and the oil starts to rise to the surface. Leave to cool.
Brighten the flavours of the sambal with a final spritz of kaffir lime.
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