Lemongrass Paste

"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."
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
photo by gemini08 photo by gemini08
photo by gemini08 photo by gemini08
Ready In:
10mins
Ingredients:
10
Yields:
1/4 cup
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.

Questions & Replies

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  1. Anne W.
    what is the best way to store this?
     
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Reviews

  1. Linajjac
    Absolutely perfect for what I need it for! And a nice way to use fresh lemongrass. Thanks.
     
  2. Yumi C.
    Made this today, no idea how I ended up with maybe a cup or more of it (even though I tried to be as precise possible) with more spices-like fragrance instead of lemongrass. Nevertheless, it smells awesome! and taste...too hot as I might have put too much chilis lol. It's definitely a great paste!
     
  3. Efren R.
    maybe its ok to make it marinade? or what?
     
  4. gemini08
    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!
     
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Tweaks

  1. Yumi C.
    Made this today, no idea how I ended up with maybe a cup or more of it (even though I tried to be as precise possible) with more spices-like fragrance instead of lemongrass. Nevertheless, it smells awesome! and taste...too hot as I might have put too much chilis lol. It's definitely a great paste!
     

RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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