Tamarind sauce

• 1-2 fresh red chilies
• ½ cup chopped red bell pepper 
• 3 cloves of garlic cut in slices 
• 2 tablespoons chopped onion
• 1 tablespoon chopped fresh ginger 
• 2 stalks fresh lemongrass, finely chopped
• 1 tablespoon chopped fresh galangal 
• 1-2 tablespoons ground macadamia nuts 
• 1 teaspoon ground turmeric 
• 1 tbsp vegetable oil, for frying the paste
• 1 tablespoon tamarind pulp
• 3-4 dl boiling chicken stock 
• 1 teaspoon tomato paste 
• 1 tablespoon palm sugar 
• Salt to taste

Stem the chiles an shake out the seeds, cut in large pieces.
Mix the chiles, bell pepper, garlic, ginger, lemongrass, galangal, macadamias, and turmeric in a food processor and process to a paste, you can add a little oil to assist blending if necessary, i would recommend starting with the nuts and lemongrass before adding the rest.
Soak the tamarind pulp in the boiled stock for 10-15 minutes. You can stir and press on it with a spoon to help it dissolve. Strain it into a bowl, to separate the solids, pressing on the solids with the back of the spoon to make sure you get all liquid into the bowl.
Pour the oil into the preheated wok. Add the chili paste and cook over low heat, stirring, for 5-10 minutes. Add a little oil, if the mixture begins to stick to the bottom.
Add the tamarind liquid, tomato paste, sugar, and salt to taste, then bring to a simmer and cook until the sauce is thickened and reduced a bit, i would say about 10-15 minuts.

This sauce is actually from a "Tamarind Chicken" recipe, but we also use it as a condiment for other Asian inspired dishes.