Recipe By: Richard Sterling Puree together the lemon grass, garlic, galangal, turmeric, Jalape?os 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 SirRedhawk@aol.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 380 (92%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 29mg||1 %|
|Potassium 529.2mg||14 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 10.4g|
|Protein 4.8g||7 %|
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Calories per serving: 411
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