Best 2 Lemongrass Paste Recipes
Lemongrass paste, a cornerstone of Southeast Asian cuisine, is made from lemongrass, a tall, aromatic plant with thin, fibrous stalks. The process of making this paste involves finely chopping or grinding the lemongrass along with other ingredients like shallots, garlic, chili peppers, and ginger. Its unique flavor and versatility make it ideal for marinating, stir-frying, and adding intense flavor to curries, soups, and sauces. If you seek to elevate your culinary skills and explore the vibrant flavors of Southeast Asia, this article will guide you toward the perfect lemongrass paste recipe, providing step-by-step instructions and helpful tips.
Here are our top 2 tried and tested recipes!
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.
Provided by gailanng
Categories Asian
Time 10m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- 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.
LEMONGRASS PASTE
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.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 137 g, Fat 9 g, Protein 2 g, Sodium 11 g
Tips:
- Choose fresh lemongrass stalks that are plump and have a strong citrusy scent.
- Trim the tough outer leaves of the lemongrass stalks and discard them.
- Use a sharp knife or food processor to finely chop the lemongrass stalks.
- Combine the chopped lemongrass with other ingredients, such as garlic, ginger, shallots, and chilies, to create a flavorful paste.
- Lemongrass paste can be used to marinate meats, add flavor to soups and stews, or as a dipping sauce.
- Store lemongrass paste in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
Conclusion:
Lemongrass paste is a versatile and flavorful ingredient that can be used in a variety of dishes. Its unique citrusy and earthy flavor can add a pop of brightness to any dish. With its many health benefits, lemongrass paste is a great way to add flavor and nutrition to your meals. So next time you're looking for a way to add some extra flavor to your cooking, reach for lemongrass paste. You won't be disappointed.
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