Ingredients
- 9 oz. medium-hot red chiles (such as Cayenne, jwala, Holland red fingers, or Fresno), stemmed, seeded, and thinly sliced (2 cups)
- 6 1⁄2 oz. cherry tomatoes (1¼ cups)
- 3 medium shallots, peeled and thinly sliced (⅓ cup)
- 2 garlic cloves, peeled and thinly sliced (1 Tbsp.)
- 1 1¾-in. piece fresh ginger, peeled and thinly sliced (2 Tbsp.)
- 1⁄4 cup coconut or sunflower oil, plus more as needed
- 1 tsp. seedless tamarind paste (or 1 tsp. lime juice mixed with 1 tsp. brown sugar)
- 1⁄2 tsp. palm sugar or brown sugar
- Salt and black pepper, to taste
Details
- Servings:
4
- Dish:
condiments and sauces
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