Recipe - Basic Lemon Grass Curry Sauce

1/3 cup Lemon grass; cut or sliced up
4 Cloves garlic
1 teaspoon Dried galangal
1 teaspoon Ground turmeric
1 Jalapeno chile; stemmed &
seeded
3 Shallots
3 One half cup Coconut milk
3 Lime leaves
1 pn Salt or shrimp paste

Recipe By: Richard Sterling

Puree together the lemon grass, garlic, galangal, turmeric, Jalapeños 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 One half cup of this curry sauce into a shallow
vessel or a wok. Add One half cup of meat or vegetables, bring to a medium boil
and cook to desired degree. NOTES : Yield: 1 quart. Heat Scale: Mild

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