• 1 Tbsp dried shrimp
• 1 stalk lemongrass remove the woody parts on top
• 2 medium chayote peeled and cut into 1/2-inch wide strips
• 227 g tempeh cut into cubes
• 2 Tbsp tamarind juice
• 120 g canned coconut milk
• 120 g chicken broth
• 2 dried bay leaves

Ground spices:

• 5 shallots or use 1 small red onion
• 3 cloves garlic
• ½ tsp shrimp paste
• 3 candlenuts or use macadamia nuts (double the amount)
• 1 Tbsp sambal oelek more if you like it spicier
• ¼ cup oil

Other spices:

• 1 tsp galangal powder
• ½ tsp turmeric powder
• 1 tsp coriander powder

Seasonings:

• ½ tsp sugar
• ¼ tsp Ground white pepper
• Salt to taste