Rating: 3 stars
32 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 1
  • 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

Gallery

Credit: Richard Gerhard Jung

Recipe Summary test

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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