Food & Cooking Recipes Quick & Easy Recipes Lemongrass Paste 3.0 (32) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung 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. Rate it Print