| 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¤, 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¤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 ½ cup of this curry sauce into a shallow
vessel or a wok; add ½ 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
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”