Lemongrass Paste

Photo: Richard Gerhard Jung
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.


  • 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


  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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