Instructions: Place the chiles, shallots, garlic, nuts, and trassi in a blender and puree until a very smooth paste. Saute the spice mixture in the oil for 2 to 3 minutes.

Gradually add the salt, sugar, and coconut milk and simmer over a low heat for 15 minutes, stirring occasionally. Raise the heat to high and cook another 2 minutes, stirring constantly. Cool before serving.

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