Lemongrass Curry (Cambodian) Ingredients
1/3 cup sliced lemongrass including the bul, bs
4 garlic cloves, peeled
1 tsp dried ground galangal (or ginger)
1 tsp turmeric
1 jalape¤o pepper seeds and stem remo, ved
3 shallots, peeled
3 1/2 cup coconut milk
3 lime or lemon leaves
1 pinch salt or shrimp paste
Lemongrass Curry (Cambodian) Directions
In a food processor or blender, puree together the lemongrass, garlic,
galangal, turmeric, jalape¤o, and shallots.
Bring the coconut milk to a boil and add the pureed ingredients, lime
or lemon leaves, and salt or shrimp paste, 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 or lemon
leaves are tender and the sauce is creamy. Remove the leaves before
serving.
Note: to prepare a meal for one, pour « cup of this curry sauce into a
shallow vessel or a wok; add « cup of meat or vegetables, bring to a
medium boil and cook to desired degree,
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 117-118
Serves: 4
Lemongrass Curry (Cambodian) Recipe
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