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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!