Lemongrass Curry

Description
A Cambodian curry
 * Yield: 4 servings

Ingredients

 * ⅓ cup sliced lemongrass including the bulbs
 * 4 garlic cloves, peeled
 * 1 tsp dried ground galangal (or ginger)
 * 1 tsp turmeric
 * 1 jalapeño pepper seeds and stem removed
 * 3 shallots, peeled
 * 3½ cups coconut milk
 * 3 lime or lemon leaves
 * 1 pinch salt or shrimp paste

Directions

 * 1) In a food processor or blender, puree together the lemongrass, garlic, galangal, turmeric, jalapeño, 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.
 * 4) Remove the leaves before serving.