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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
1/3 cup sliced lemongrass, including the bulb
4 cloves garlic
1 teaspoon dried ground galangal
1 teaspoon ground turmeric
1 jalapeño chile, stem and seeds removed
3 shallots
3 1/2 cups coconut milk, recipe here
3 lime or lemon leaves
Pinch of salt or shrimp paste
Instructions
In a food processor or blender, puree together the lemongrass, 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 the lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
| Servings |
| 4 cups |
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon dried ground galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch of salt or shrimp paste InstructionsIn a food processor or blender, puree together the lemongrass, 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 the lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
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