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Basic Lemon Grass Curry Sauce

At a Glance

Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 1 quart

Allergens

Tree nuts
Shellfish

From an Asian website featuring Laotian, Cambodian and Thai recipes and cookbooks. It is a Cambodian recipe. Cook time does not apply to step 3, as your choice of vegetables or meat will dictate how long it will cook.

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Equipment

Blender or food processor, saucepan

Ingredients

1/3 cup lemongrass (sliced )
4 garlic cloves
1 teaspoon galangal (dried )
1 teaspoon ground turmeric
1 jalapeno chile (stemmed & seeded )
3 shallots
3 1/2 cups coconut milk
3 kaffir lime leaves
1 pinch salt or 1 pinch shrimp paste

Instructions

Puree together the lemon grass, garlic, galangal, turmeric, Jalape 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.

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