1 pinch salt or shrimp paste
Puree together the lemon grass, garlic, galangal, turmeric, Jalapeņos 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.
NOTES : Yield: 1 quart.
Heat Scale: Mild
From:   The Chile-Heads Recipe Collection
Posted By:   Richard Sterling, SirRedhawk@aol.com
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