There are infinite variations on uses of this sauce and I think it should be a staple in everyone's repertoire. The spices are excellent for you and it's a great way to bring new life to vegetables.
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- Cook Time :
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- 1/2-1 stalk lemongrass minced
- 1-2 whole yellow chiles (or substitute 1-2 red chiles) sliced
- 2 whole shallots sliced
- 1 1 piece galangal or ginger minced
- 4 clove garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground tumeric
- 3 tablespoons fish sauce
- 3 tablespoons honey
- 1 tablespoon lime juice
- 1/3 can coconut oil
Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste or sauce. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or longer).
To use right away, place paste/sauce in a wok with some vegetable oil. Stir fry until fragrant (about 1 minute), then add 1 can coconut milk, once the paste and coconut milk are smooth, add vegetables and tofu and cook until vegetables are tender and have absorbed the flavor of the curry. (If using meats, sautee before adding sauce and coconut milk to brown.)
Adjust seasoning (fish sauce for salt, honey for sweetness).