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Lemongrass Paste

Look for fresh lemongrass in Asian markets and some supermarkets.

  • yield: Makes 1 cup

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Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 6 shallots, finely chopped
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
  • 1/4 cup water

Directions

  1. Step 1

    Heat oil in a medium saucepan over medium-low heat. Add shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Keep, refrigerated, up to 2 days.

Source
Martha Stewart Living, October 2001

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