Cambodian Basic Lemon Grass Curry Sauce Mr. GB

[Guest guest]

Happy you like. I see what I can come up with soon. I have many

more recipe to post.

Kai

 

 

, " Guru K " <greatyoga

wrote:

>

> Kai,

>

> Thanks for posting the recipes. I am especially interested in the

> Asian recipes. This is similiar to the ingredients I put in Thai

> food. Your proportions are differents and I put coconut milk in at

> the end. I'll try it this way also.

>

> Thanks

> GB

>

> , Kai Hurada <kai_hurada@>

> wrote:

> >

> > Use in stir fry or mix with some steamed rice.

> > Very good taste sauce.

> > Kai

> >

> > Cambodian Basic Lemon Grass Curry Sauce

> >

> > 1/3 c. lemon grass, sliced

> > 4 cloves garlic

> > 1 teaspoon galangal, dried or tsp. grated fresh ginger

> > 1 teaspoon ground turmeric

> > 1 jalapeno chile, stemmed, seeded or more if wanted

> > 3 shallots

> > 3 1/2 c. coconut milk

> > 3 kaffir lime leaves or verbena leaves

> > 1 pinch salt

> >

> > Puree together the lemon grass, garlic, galangal or

> > ginger, turmeric, jalapeño and shallots.

> > Bring the coconut milk to a boil and add the pureed

> > ingredients, kaffir lime leaves or verbena 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

> > vegetables, bring to a medium boil and cook to desired

> > degree. Yields 1 quart.

> >

> >

> >

> >

>

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