| 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
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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