Lemongrass Paste Recipe
Ingredients
- 4 stalks lemongrass, trimmed and chopped (100g / 3.5 oz)
- 20g (approximately 1/4 cup) fresh ginger, peeled and sliced
- 4 cloves garlic, peeled
- 2 small shallots, peeled and chopped (about 50g / 1.75 oz)
- 2 red chili peppers, seeded and chopped (adjust to taste)
- 30ml (2 tbsp) lime juice
- 30ml (2 tbsp) fish sauce
- 30ml (2 tbsp) vegetable oil
- 15ml (1 tbsp) soy sauce
- 5g (1 tsp) sugar
Instructions
Step 1: Prepare the Lemongrass
Start by trimming the lemongrass stalks, cutting off the root end and the very top, tough section. Peel away the outer layers until you reach the tender part, then chop the lemongrass into small pieces to ease processing.
Step 2: Blend the Ingredients
In a food processor or blender, combine the chopped lemongrass, ginger, garlic, shallots, and red chili peppers. Pulse the mixture to begin breaking down the ingredients.
Step 3: Form the Paste
Gradually add the lime juice, fish sauce, vegetable oil, soy sauce, and sugar to the mixture. Blend until the ingredients form a smooth paste, scraping down the sides as necessary. Adjust the seasoning according to your preference.
Step 4: Store the Paste
Transfer the lemongrass paste to a clean jar or airtight container. Store it in the refrigerator for up to two weeks. For longer storage, consider freezing portions of the paste in ice cube trays, then transferring frozen cubes to a resealable plastic bag.
Conclusion
You’ve successfully crafted your very own lemongrass paste, a gateway ingredient to the vibrant and aromatic dishes of Southeast Asian cuisine. By making this paste at home, you’ve unlocked the potential to enrich numerous recipes with its fresh, citrusy flavor. Whether you’re stirring it into curries, using it as a marinade for proteins, or adding it to soups, your homemade lemongrass paste promises to elevate your dishes with an authentic touch. Enjoy your culinary journey as you explore the myriad ways this paste can transform your meals!
