Lemongrass Paste

Name: Lemongrass Paste
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 ½-inch pieces (1 tablespoon dried); 0.25 cup water

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield:

1 cup

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.

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 ½-inch pieces (1 tablespoon dried)
¼ cup water

Directions

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.

Originally appeared: Martha Stewart Living, October 2001