Lemongrass Curry (cambodian)

Similar to the instructions we pass along to our children for their physical safety, our Father in heaven gives us His instruction for our spiritual safety. Yet like ignorant and carefree children, we at times ignore His teaching. We at times want to do things according to our own estimation apart from the Scriptures. And when we do this, God in His mercy allows us to feel pain. Guilt is a gift from God that makes us sensitive to sin. Another word for this that we commonly use is conviction.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Cambodian	Spice mix	4	Cups

INGREDIENTS

1/3	c	Sliced lemongrass
		including the bulbs
4		Garlic cloves, peeled
1	t	Dried ground galangal
		or ginger
1	t	Turmeric
1		Jalape&curren, o pepper
		seeds and stem removed
3		Shallots, peeled
3 1/2	c	Coconut milk
3		Lime or lemon leaves
1	pn	Salt or shrimp paste

INSTRUCTIONS

In a food processor or blender, puree together the lemongrass, garlic,
galangal, turmeric, jalape&curren;o, and shallots.  Bring the coconut
milk to a boil and add the pureed ingredients, lime  or lemon leaves,
and salt or shrimp paste, and boil gently, stirring  constantly, for
about 5 minutes. Reduce the heat to low and simmer,  stirring often,
for about 30 minutes or until the lime or lemon  leaves are tender and
the sauce is creamy. Remove the leaves before  serving.  Note: to
prepare a meal for one, pour Â½ cup of this curry sauce into  a shallow
vessel or a wok; add Â½ cup of meat or vegetables, bring to  a medium
boil and cook to desired degree,  A World of Curries by Dave DeWitt and
Arthur Pais ISBN 0-316-18224-9  pg 117-118  Recipes sent to me from
Bill, wight@odc.net

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