- 2 candlenuts, roughly chopped
- ½ stalk lemongrass, thick bottom third only, outer layers removed, inner part sliced
- Grind the candlenuts, lemongrass, chillies, shallots and garlic in a mortar or blender, adding a little oil if necessary to keep the blades turning.
- Heat the oil in a wok and stir-fry the ground ingredients over medium heat for 5 minutes until fragrant. Add the coconut milk and gently bring to a boil.
- Reduce the heat, add the tamarind juice and peanut