| 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 |
ts |
Dried ground galangal (or ginger) |
| 1 |
ts |
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 « cup of this curry sauce into a
shallow vessel or a wok; add « 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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