Lemongrass Curry is a traditional Cambodian recipe for a classic vegetarian curry of a coconut milk base flavoured with garlic, shallots, lemongrass and kaffir lime leaves and which is often used as a base for other curries. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Lemongrass Curry.
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Ingredients:
40g finely-minced lemongrass
4 garlic cloves, peeled
1 tsp ground galangal (sometimes known as Laos powder)
1 tsp ground turmeric
1 large green chilli, minced
3 shallots, peeled
1l coconut milk
3 kaffir lime leaves
1 tsp shrimp paste (or a pinch of salt)
Method:
Combine the lemongrass, garlic, galangal, turmeric, chilli and shallots in a food processor. Chop finely then add a little coconut milk and render to a smooth paste.
Pour the coconut milk into a wok and bring into a boil. Add the puréed ingredients along with the kaffir lime leaves and the shrimp paste and stir to combine. Bring back to a boil and cook, stirring gently, for 5 minutes.
Reduce the heat to a simmer and continue cooking, stirring frequently, for 30 minutes, or until the lime leaves are tender and the sauce is thick and creamy.
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