Zutaten für Basic Lemon Grass Curry Sauce
- Lemongrass
- Garlic Cloves
- 1 inch piece galangal, peeled and roughly chopped
- Ground Turmeric
- Jalapeno Chile
- 2 shallots, roughly chopped
- 1 (13.5 ounce) can full-fat coconut milk
- Kaffir Lime Leaves
- 1 teaspoon salt
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Zubereitung von Basic Lemon Grass Curry Sauce
- Puree together 4 stalks of lemon grass (roughly chopped), 4 cloves garlic, 1 inch piece of galangal (peeled and roughly chopped), 1 teaspoon ground turmeric, 2-3 Thai jalapeños (seeded and roughly chopped, adjust to your spice preference), and 2 shallots (roughly chopped) until smooth.
- In a medium saucepan, bring 1 (13.5 ounce) can of full-fat coconut milk to a simmer. Add the pureed mixture, 3-4 kaffir lime leaves, and 1 teaspoon of salt. Stir constantly and simmer gently for 5 minutes.
- Reduce heat to low, and continue to simmer gently, stirring occasionally, for 30 minutes, or until the lime leaves are tender and the sauce has thickened to a creamy consistency.
- Remove the kaffir lime leaves before serving.
- **To serve:** Pour ½ cup of the curry sauce into a shallow pan or wok. Add ½ cup of your choice of cooked protein (chicken, tofu, shrimp etc.) or vegetables. Bring to a medium boil and cook until heated through and vegetables are tender (approximately 5-7 minutes depending on your choice).
- Serve immediately over rice or noodles, garnished with fresh cilantro or basil (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
2137g
Fat
802g
Carbs
191g
