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

32 Ratings

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.

Martha Stewart Living, October 2001

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Credit: Richard Gerhard Jung

Recipe Summary

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

Directions

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.

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Reviews

32 Ratings

5 star values: 3
4 star values: 5
3 star values: 14
2 star values: 9
1 star values: 1

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Lemongrass Paste

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Lemongrass Paste

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Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Lemongrass Paste