Basic Lemon Grass Curry Sauce


Recipe By     : Richard Sterling
Serving Size  : 1    Preparation Time :0:00
Categories    : Cambodian

  Amount  Measure Ingredient -- Preparation Method
--------  ------------ --------------------------------
     1/3  cup	       lemon grass -- sliced
   4	  cloves       garlic
   1	  teaspoon     galangal -- dried
   1	  teaspoon     ground turmeric
   1		       jalapeno chile -- stemmed & seeded
   3		       shallots
   3 1/2  cups	       coconut milk
   3		       lime leaves
   1	  Pinch        salt or shrimp paste

Puree together the lemon grass, garlic, galangal, turmeric, Jalapeņos 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 1/2 cup of this curry sauce into a shallow
vessel or a wok.  Add 1/2 cup of meat or vegetables, bring to a medium boil
and cook to desired degree.

NOTES : Yield: 1 quart.

Heat Scale: Mild

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From the Chile-Heads Recipe Collection
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