lemongrass curry

makes 4 cups

1/3 cup lemongrass sliced with bulbs
4 cloves peeled garlic
1 tsp dried ground galangal
1 tsp turmeric
1 jalapeno (deseeded)
3 shallots, peeled
3 1/2 cups coconut milk
3 fresh lime or lemon leaves
pinch of salt

• in a blender puree lemongrass, garlic, galangal, turmeric, jalapeno and shallots
• bring coconut milk to a boil and add pureed ingredients, lime or lemon leaves and salt
• boil for 5 mins; reduce the heat to low and summer, stirring often, for about 30 mins until leaves are tender and the sauce is creamy
• remove leaves before serving