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Ingredients

• 2 large red chiles, chopped
• 2 garlic cloves, sliced
• 3 shallots, sliced
• 1-inch [2.5-cm] piece ginger, thinly sliced across the grain
• 1 teaspoon [5 mL] ground turmeric
• 4 cherry tomatoes
• 1 tablespoon [15 mL] coriander seeds
• 3 macadamia nuts or candlenuts if available
• ¼ teaspoon [1 mL] dried shrimp paste
• 1 tablespoon [15 mL] oil
• 1 tablespoon [15 mL] tamarind pulp
• 1 daun salam leaf or bay leaf
• 1 stalk lemongrass, cut into thirds, bruised
• ½ cup [120 mL] water
• 1½ pounds [675 g] small shrimp, peeled, deveined, and coarsely chopped
• 1 teaspoon [5 mL] salt
• ½ teaspoon [3 mL] black pepper
• 2 tablespoons [30 mL] fresh lime juice
• ½ cup [120 mL] vegetable oil
• 1 cup [240 mL] coconut milk
• Pinch of sugar
• 2 packages (16 each) tofu pouches (found in Asian markets)

Description

Chow