© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: 1 quart
⅓ c lemon grass, sliced
4 cloves garlic
1 teaspoon galangal, dried
1 teaspoon ground turmeric
1 jalapeño chile, stemmed & seeded
3 ½ c coconut milk
3 kaffir lime leaves
1 pinch Salt or shrimp paste
Purée together the lemon grass, garlic, galangal, turmeric, jalapeño 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.