You will need: mortar and pestle or food processor.
• 10 Thai Dragon chilies
• 3 tbsp shrimp paste * see note below
• 1 garlic clove, peeled
• 1 shallot, peeled
• small thumb fresh galangal
• 1/2 Makrut lime leaf
• 1 tsp salt
• 1 small tomato, such as a Roma, cut into small pieces, seeds removed
• 2 tbsp coconut sugar
• a dash of water or bouillon broth
*NOTE: please only use Indonesian or Malaysian shrimp paste, either labeled as ‘terasi’ or ‘belacan’. They usually come in dense blocks or small packages, not soft paste in jars, and are often found in Southeast Asian markets. In the Bay, you can find it at May Wah market in SF, or you can order it on Amazon(this package will last you… forever. Keep in freezer after opening.)
Directions
Toast the shrimp paste in a skillet for 1 minute on high. Blend all ingredients except the last three in a mortar and pestle or food processor until it makes a chunky paste. Add the tomato, sugar, and liquid and blend until fine but still with a bit of texture.
Beware: while this may be the stuff dreams are made of, this sambal is very, very spicy.