Basic Lemon Grass Curry Sauce

1/3 cup lemon grass - sliced
4 garlic cloves
1 tsp galangal - dried
1 tsp ground turmeric
1 Thai/jalapeno chile - stemmed & seeded
3 shallots
3 1/2 cups coconut milk
3 lime leaves
1 pinch salt or shrimp paste

Puree together the lemon grass, garlic galangal, turmeric jalapenos 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 the 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 boil and cook to desired degree.
Yield 1 quart

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