Spicy Sambal Chicken and Shrimp

Ingredients

• 6 dry red hot chilies
• 4 to 5 red Thai bird chilies, tops trimmed
• 6 medium shallots, peeled and quartered
• 6 medium cloves garlic, peeled
• 1 1/2-inch piece galangal, quartered
• 4 tablespoons vegetable oil, divided
• Salt
• 1 pound boneless, skinless, chicken breast, cut into 1 1/2-inch pieces
• 12 ounces shrimp, peeled and deveined, tails left on
• 1 teaspoon belachan, optional
• 2 teaspoons tamarind pulp, or lime juice
• 1 teaspoon grated palm sugar
• Steamed rice to serve on the side

Directions

1. Put the dry chilies in hot water and leave them for 15 minutes, then drain. Transfer them to a food processor. Add the Thai bird chilies, shallots, garlic, and galangal (or ginger), then pour in 2 tablespoons olive oil and sprinkle in 1 teaspoon salt. Pulse 6 to 10 times, stopping when you have a fine paste that still has a little texture.
2. In a medium bowl, coat the chicken and shrimp with 2 tablespoons of the chili paste. Cover the bowl and refrigerate for 1 hour.
3. Warm the remaining oil in a wok or a 12-inch nonstick skillet over medium heat. Scrape in the rest of the sambal, along with the belachan if you are using it, and cook while stirring until the paste has softened, turned golden, and thickened, about 5 minutes. Mix in the tamarind and palm sugar.
4. Add the chicken to the pan. Turn the heat up to medium-high and cook, stirring often, for 2 minutes. Add the shrimp and any juices from the bowl. Cook, stirring, until the chicken and shrimp are fully cooked, the edges have caramelized, and the sambal is a deep golden color, 2 to 4 minutes more. Taste and add salt as needed. Bring it to the table with steamed rice alongside.