Difference between revisions of "Basic Lemon Grass Curry Sauce"
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* 1 pinch [[salt]] '''or''' [[shrimp paste]] | * 1 pinch [[salt]] '''or''' [[shrimp paste]] | ||
| − | == | + | == Procedures == |
# Purée together the [[lemongrass|lemon grass]], [[garlic]], [[galangal]], [[turmeric]], jalapeqos and [[shallot]]s. | # Purée together the [[lemongrass|lemon grass]], [[garlic]], [[galangal]], [[turmeric]], jalapeqos and [[shallot]]s. | ||
# 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. | # 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. | ||
| Line 21: | Line 21: | ||
==References== | ==References== | ||
<references/> | <references/> | ||
| − | [[Category:Cambodian Vegetarian]] | + | [[Category:Cambodian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
| − | [[Category:Galangal | + | [[Category:Galangal cuisine]] |
| + | |||
[[Category:Hot sauce Recipes]] | [[Category:Hot sauce Recipes]] | ||
[[Category:Kaffir lime leaf Recipes]] | [[Category:Kaffir lime leaf Recipes]] | ||
[[Category:Lemongrass Recipes]] | [[Category:Lemongrass Recipes]] | ||
[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
Latest revision as of 07:11, 14 July 2012
Ingredients
- ⅓ cup lemon grass, sliced
- 4 clove garlic
- 1 tsp galangal, dried
- 1 tsp ground turmeric
- 1 jalapeño chile stemmed and seeded
- 3 shallots
- 3½ cups coconut milk
- 3 lime leaves
- 1 pinch salt or shrimp paste
Procedures
- Purée together the lemon grass, garlic, galangal, turmeric, jalapeqos 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 ½ cup of this curry sauce into a shallow vessel or a wok.
- Add ½ cup of meat or vegetables, bring to a medium boil and cook to desired degree.
