I work at a restaurant so this recipe is for about 6 gallons of sauce. Pretty simple to make and the measurements don't have to be exact.
Sweat: 1 qt. Minced garlic 1 qt. Minced shallots 1 qt. Minced lemongrass 1 qt. Minced ginger (Using a robot coupe really helps)
Once sweated, add 1/4 qt ground coriander seed, 1/4 qt ground cumin, 1/2 qt curry powder, large pinches of cardamom, ginger powder, and ground cayenne pepper.
Add 6 gal. Of coconut milk and 2 kaffir lime leaves. Salt to taste.
Put on low heat for 20-40 minutes or until you can taste the flavors coming out into the coconut milk. Blend together or strain out the other ingredients.
Goes great if you put it with shrimp, chick peas, roasted cauliflower, a little lime juice and fish sauce, and fold in blanched Swiss chard and cilantro at the end, and serve over rice.
Message me if you have any questions. Enjoy!
bon appetit
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