Lemongrass Paste
Ingredients
- Basic Recipe
- 2 teaspoons extra-virgin olive oil ⓘ
- 2 large shallots, finely chopped ⓘ
- 1 tablespoon freshly grated ginger ⓘ
- 4 -5 garlic cloves, minced
- 1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
- Optional Additions ⓘ
- fresh galangal root (half galangal half ginger) ⓘ
- turmeric (pinch)
- chili pepper (Thai, jalapeno, etc.) ⓘ
- kaffir lime leaf (about 4 finely sliced with hard ribs removed) ⓘ
- palm sugar, white sugar, brown sugar (pinch to taste and enhances entire mix well)
Instructions
- Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
- Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
- Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
- Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.
Nutrition & Diet Analysis (per serving)
620
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).