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Lemongrass Paste


Use this recipe to make our Yellow Curry Chicken, Beef Rendang with Broccoli, and Thai Green Shrimp Curry. Look for fresh lemongrass in Asian markets and some supermarkets.

  • Yield: Makes 1 cup

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, October 2001


  • 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


  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.

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