Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    fresh red chilies -- serranos or
                        -- jalapeno, (up to 10)
                        -- seeds and stems removed
   2      medium        onions -- chopped
   4                    garlic cloves -- peeled and chopped
   1      teaspoon      shrimp or prawn paste
   5                    candlenuts or -- macadamia nuts
   1      teaspoon      tamarind concentrate
   1      1" piece      fresh galangal -- (or ginger)
                        and chopped
   3      tablespoons   vegetable oil
   1      teaspoon      salt
   1      teaspoon      brown sugar
   2                    dried kaffir lime leaves -- crushed
   1      cup           thick coconut milk

Preparation:

In a food processor or blender, combine the chilies, onions, garlic, shrimp or prawn paste, candlenuts, tamarind, and galangal, and puree to a fine paste. Heat the oil in a skillet. Add the paste and sauté‚ until aromatic, about 3 to 4 minutes. Add the remaining ingredients and simmer for about 15 minutes or until the mixture thickens. Use to add heat to curries or other dishes. (Sambal Badjak) A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 149