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| Home -> [Curries, Fruits, Spice Mixes] -> [Lemongrass curry (cambodian) Recipe] |
Lemongrass curry (cambodian)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Curries, Fruits, Spice Mixes |
Rating: |
0 |
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Ingredients:
| 1/3
| cup | Sliced lemongrass | | | -including the bulbs | | 4
| | Garlic cloves, peeled | | 1
| tsp | Dried ground galangal | | | -(or ginger) | | 1
| tsp | Turmeric | | 1
| | Jalapeņo pepper | | | -seeds and stem removed | | 3
| | Shallots, peeled | | 3 1/2
| cup | Coconut milk | | 3
| | Lime or lemon leaves | | 1
| pinch | Salt or shrimp paste |
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Procedures:
| 1 | In a food processor or blender, puree together the lemongrass, garlic, galangal, turmeric, jalapeņo, and shallots. | | 2 | 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. | | 3 | 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. | | 4 | Remove the leaves before serving. | | 5 | 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, | | 6 | a world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 117-118 |
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