INGREDIENTS :
750 g large chili, seeded and chopped
750 g bird’s eye chili, whole
1½ kg tomato, Skinned, wedged and seeded
200 g garlic, peeled and sliced
400 g shallot, peeled and sliced
50 g dried shrimp paste, roasted
100 g palm sugar, chopped
4 ea lemon juice
400 ml coconut oil
1 tbsp salt

PREPARATIONS :
Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft.
Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice.

PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.