Yields approx. 4½ cups

This Cambodian sauce is a hotter version of the Lemongrass Curry Sauce. It makes a great base for beef dishes.

Lemongrass Curry Sauce

illustration cup chopped lemongrass, inner core only

4–5 cloves garlic, chopped

1 teaspoon minced ginger

1 teaspoon turmeric

1 jalapeño chili, stemmed and seeded

3 small shallots, coarsely chopped

3 (14-ounce) cans coconut milk

3 (2-inch-long, ½-inch wide) pieces lime peel

¼ teaspoon salt

  1. Place the lemongrass, garlic, ginger, turmeric, chili, and shallots in a food processor; process to form a paste.
  2. Bring the coconut milk to a boil and add the lemongrass paste, lime peel, and salt. Reduce heat and let simmer for 30 to 45 minutes. Remove the lime peel.