Total Time
10mins
Prep 10 mins
Cook 0 mins

I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.

Ingredients Nutrition

Directions

  1. Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
  2. Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
  3. Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
  4. Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.
Most Helpful

5 5

I inherited a lemongrass plant from a Philippine Lady, which is now thriving in my front yard (the plant). So when I was looking for recipes to use these beautiful stalks in, I came across yours. I was right away intrigued and gathered my ingredients, I did use 2 stalks, the optional ginger root (no galangal), tumeric and a jalapeno. The paste had a lovely color and tasted phenomenal! I used it as marinade on Corvina, a Carribbean fish, needless to say, the baked fish tasted FANtastic! This is a wonderful condiment, I already have a batch in the freezer for future use. Thanks for sharing, gailann!