Lemongrass Paste

Name: Lemongrass Paste
Yield: Makes 1 cup
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

Recipe photo courtesy of Richard Gerhard Jung

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.

Source: Martha Stewart Living, October 2001

Makes 1 cup

Yield

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. 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.