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Rating: 4.0/5 (12 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cambodian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 423
% Daily Value**
Total Fat 42g
65%
Saturated Fat 38g
58%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 68mg
3%
Total Carbohydrate 15g
5%
Dietary Fiber 2g
6%
Sugars 1g
Protein 5g
Vitamin A  3%Vitamin C  33%
Calcium  6%Iron  42%
Potassium  17%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemongrass Curry

Recipe Tags: Grain Recipes

Date Added: February 01, 2012

Ingredients:

3 1/2 Cups Coconut Milk
1 Teaspoon Turmeric
1/3 Cup Lemon Grass sliced, including bulb
4 Cloves Of Garlic peeled
1 Teaspoon Galangal dried ground (or ginger)
1 Jalapeno Pepper seeds and stem removed
3 Shallots peeled
3 Limes or lemon leaves
1 Pinch Salt or shrimp paste
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Directions:

1. In a food processor or blender, puree together the lemongrass, garlic, galangal, turmeric, jalapeno, and shallots.

2. Bring the coconut milk to a boil and add the pureed ingredients, lime or lemon leaves, and salt or shrimp paste, and boil gently, stirring constantly, for about 5 minutes.

3. Reduce the heat to low and simmer, stirring often, for about 30 minutes or until the lime or lemon leaves are tender and the sauce is creamy. Remove the leaves before serving.

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Dietary Notes:
This recipe is very low-sodium with 67.5mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 33% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Garlic, Fructose Malabsorption allergies.
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