Side Pannel
Red Curry Cambogee
Ingredients List
- 4 Dried red New Mexican
- -chiles; stemmed & seeded
- 1 c Water
- 4 tb Paprika
- 2 tb Vegetable oil
- 4 c Basic lemon grass curry
- -sauce (see recipe)
Directions
Recipe By: Richard Sterling
Break the chiles into small pieces. Pour boiling water over them to cover
and let steep until they are soft, about 15 minutes. Combine the
chiles, chile water, and the paprika in a blender to make a paste.
Heat the oil in a wok or skillet, add the chile paste, and stir-fry until
it begins to darken. Reduce the heat, if needed, to prevent burning. Stir
enough of the paste into the Basic Lemon Grass Curry Sauce to give it a
good red color, and to suit your taste. Bring to a boil, reduce the heat,
and simmer for 5 minutes.
NOTES : The Basic Lemon Grass Curry Sauce (also found in the Chile-Heads
archive) must first be prepared for this recipe. Yield: 5 cups.
Heat Scale: Medium
Break the chiles into small pieces. Pour boiling water over them to cover
and let steep until they are soft, about 15 minutes. Combine the
chiles, chile water, and the paprika in a blender to make a paste.
Heat the oil in a wok or skillet, add the chile paste, and stir-fry until
it begins to darken. Reduce the heat, if needed, to prevent burning. Stir
enough of the paste into the Basic Lemon Grass Curry Sauce to give it a
good red color, and to suit your taste. Bring to a boil, reduce the heat,
and simmer for 5 minutes.
NOTES : The Basic Lemon Grass Curry Sauce (also found in the Chile-Heads
archive) must first be prepared for this recipe. Yield: 5 cups.
Heat Scale: Medium
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
