To start the sauce, mince the shallots and the white part of the lemongrass. Set aside. Roughly chop the galangal.
Heat a deep-sided saute or fry pan over medium heat and add the oil. Add the shallots, lemongrass, galangal and whole Thai chilies. Cook for 3 or 4 minutes or until the shallots are translucent. Next, add the palm sugar and tomato paste. Cook for a minute before adding the coconut milk, kaffir lime leaves and salt. Bring the sauce to a gentle boil. Turn the heat down to medium-low and let simmer. Cook uncovered for approximately 20 minutes. The sauce will reduce and thicken slightly.
- 3 large shallots
- 2 stalks lemongrass
- 2" -inch piece galangal or ginger
- 2 tbsp peanut oil
- 2 small Thai chilis
- 1 tbsp palm sugar (can substitute with white sugar)
- 1 tbsp tomato paste
- 2 cups coconut milk
- 2 kaffir lime leaves
- 1/2 tsp kosher salt