Recipe by Studentchef
From an Asian website featuring Laotian, Cambodian and Thai recipes and cookbooks. It is a Cambodian recipe. Cook time does not apply to step 3, as your choice of vegetables or meat will dictate how long it will cook.
Top Review by threeovens
The saucesis really nice and full of flavor. I wound up choosing to cook pork chunks in it, so added a little water as it was cooking because it was a tough pork shoulder. I added in some cauliflower and red onions. Once it was done it needed more oomph. I just drizzled in a little more if the curry sauce!
- 1⁄3 cup lemongrass (sliced )
- 4 garlic cloves
- 1 teaspoon galangal (dried )
- 1 teaspoon ground turmeric
- 1 jalapeno chile (stemmed & seeded )
- 3 shallots
- 3 1⁄2 cups coconut milk
- 3 kaffir lime leaves
- 1 pinch salt or 1 pinch shrimp paste
Directions See How It's Made
- Puree together the lemon grass, garlic, galangal, turmeric, Jalape 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.