|⅓ cup||Sliced lemongrass including the bulbs|
|4||Garlic cloves; peeled|
|1 teaspoon||Dried ground galangal (or ginger)|
|1||Jalape¤o pepper seeds and stem removed|
|3½ cup||Coconut milk|
|3||Lime or lemon leaves|
|1 pinch||Salt or shrimp paste|
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
Submitted By DIANE LAZARUS On 01-25-95
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