** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.