Seafood Marinade

• 10 large red Thai chilies, seeded and chopped
• 6 cloves garlic, peeled and chopped
• 15 shallots, peeled and chopped
• 1 4-inch piece fresh turmeric, peeled and chopped, or 1 1/2 teaspoons ground turmeric
• 1 medium tomato, skinned and seeded
• 1 4-inch piece ginger, peeled and chopped
• 1 tablespoon coriander seeds
• 10 candlenuts
• 1 teaspoon dried shrimp paste
• 1/4 cup vegetable oil
• 2 stalks lemongrass, peeled and bruised
• 1 teaspoon palm sugar
• 2 tablespoons tamarind paste
• 1 1/2 teaspoons salt

1. In a food processor, combine the chilies, garlic, shallots, turmeric, tomato, ginger, coriander, candlenuts and shrimp paste.
2. Process until the ingredients are well ground but not pureed.
3. In a medium-size saute pan, heat the oil over medium heat and add the chili mixture, lemongrass and palm sugar.
4. Cook, stirring occasionally, for 10 minutes.
5. Remove from the heat and cool to room temperature.
6. Remove the lemongrass stalks and stir in the tamarind paste and salt.
7. Use as a marinade for seafood and as a condiment.
8. Store, covered, in the refrigerator for up to three weeks.

red thai chilies, garlic, shallots, fresh turmeric, tomato, ginger, coriander seeds, candlenuts, shrimp, vegetable oil, stalks lemongrass, palm sugar, tamarind paste, salt

Taken from cooking.nytimes.com/recipes/8001 (may not work)