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Ingredientes
- 1/3 c. lemon grass -- sliced
- 4 clv garlic
- 1 tsp galangal -- dry
- 1 tsp grnd turmeric
- 1 x jalapeqo chile stemmed & seeded
- 3 x shallots
- 3 1/2 c. coconut lowfat milk
- 3 x lime leaves
- 1 pch salt or possibly shrimp paste
Direcciones
- Puree together the lemon grass, garlic, galangal, turmeric, Jalapeqos and shallots.
- Bring the coconut lowfat milk to a boil and add in the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 min.
- Reducethe heat to low and simmer, stirring often, for about 30 min, or possibly till lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
- To prepare one portion, pour 1/2 c. of this curry sauce into a shallow vessel or possibly a wok. Add in 1/2 c. of meat or possibly vegetables, bring to a medium boil and cook to desired degree.
- NOTES:
- Yield: 1 qt. Heat Scale: Mild
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 341g | |
| Calories 604 | |
| Calories from Fat 414 | 69% |
| Total Fat 49.44g | 62% |
| Saturated Fat 43.37g | 173% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 191mg | 8% |
| Potassium 893mg | 26% |
| Total Carbs 48.52g | 13% |
| Dietary Fiber 18.5g | 62% |
| Sugars 12.1g | 8% |
| Protein 7.13g | 11% |
