| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Sauce | 20 | Servings |
INGREDIENTS
| 4 | Dried red New Mexican chiles; stemmed & seeded | |
| 1 | c | Water |
| 4 | tb | Paprika |
| 2 | tb | Vegetable oil |
| 4 | c | Basic lemon grass curry sauce (see recipe) |
INSTRUCTIONS
Recipe By: Richard Sterling Break the chiles into small pieces. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. Combine the chiles, chile water, and the paprika in a blender to make a paste. Heat the oil in a wok or skillet, add the chile paste, and stir-fry until it begins to darken. Reduce the heat, if needed, to prevent burning. Stir enough of the paste into the Basic Lemon Grass Curry Sauce to give it a good red color, and to suit your taste. Bring to a boil, reduce the heat, and simmer for 5 minutes. NOTES : The Basic Lemon Grass Curry Sauce (also found in the Chile-Heads archive) must first be prepared for this recipe. Yield: 5 cups. Heat Scale: Medium [email protected] 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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