| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Lemon grass; sliced |
| 4 |
|
Cloves garlic |
| 1 |
ts |
Dried galangal |
| 1 |
ts |
Ground turmeric |
| 1 |
|
Jalapeno chile; stemmed & seeded |
| 3 |
|
Shallots |
| 3 1/2 |
c |
Coconut milk |
| 3 |
|
Lime leaves |
| 1 |
pn |
Salt or shrimp paste |
INSTRUCTIONS
Recipe By: Richard Sterling
Puree together the lemon grass, garlic, galangal, turmeric, Jalapeños and
shallots. Bring the coconut milk to a boil and add the pureed ingredients,
lime leaves, and salt and boil gently, stirring constantly, for about 5
minutes. Reduce the heat to low and simmer, stirring often, for about 30
minutes, or until lime leaves are tender and the sauce is creamy. Remove
the leaves before serving.
To prepare one portion, pour 1/2 cup of this curry sauce into a shallow
vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil
and cook to desired degree. NOTES : Yield: 1 quart. Heat Scale: Mild
SirRedhawk@aol.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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