Basic Lemon Grass Curry Sauce

Serving Size: 1 quart

1/3 c Lemon grass -- sliced
4 Cloves garlic
1 ts Galangal -- dried
1 ts Ground turmeric
1 Jalapeno chile -- stemmed & seeded
3 Shallots
3 1/2 c Coconut milk
3 Kaffir lime leaves
1 pinch Salt or shrimp paste
  • 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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