Yield: 4 Servings
|⅓ cup||Lemon grass; sliced|
|1 teaspoon||Dried galangal|
|1 teaspoon||Ground turmeric|
|1||Jalapeno chile; stemmed & seeded|
|3½ cup||Coconut milk|
|1 pinch||Salt or shrimp paste|
Recipe By: Richard Sterling
Puree together the lemon grass, garlic, galangal, turmeric, Jalapeños and shallots. Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
To prepare one portion, 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. NOTES : Yield: 1 quart. Heat Scale: Mild SirRedhawk@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .