Lemongrass Paste Recipes

LEMONGRASS PASTE

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

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.

LEMONGRASS BARBECUE PASTE

Steps:

• Pulverize the lemongrass in a food processor. Add all the rest of the ingredients except the butter and process to a fine paste. Take a tiny taste to make sure that the mash is fine enough. It will taste terrible. If any fibrous pieces remain, process until they are gone. Add the butter and process just to combine.
• Remove paste from bowl and shape into a log about 1 inch in diameter. Wrap in plastic wrap. Freeze. This paste can be used to enliven chicken (see recipe below) veal or fish like tuna, swordfish or Chilean sea bass before broiling, grilling or baking. It will keep for about a month in the freezer.

LEMONGRASS SUGAR COOKIES RECIPE BY TASTY

Steps:

• Combine all ingredients into the bowl of a heavy duty stand mixer. Mix on low speed, scraping along the side of the bowl constantly.
• Once dough is thoroughly mixed, wrap it in plastic and chill the dough for an hour, and up to 2 days.
• When you are ready to bake, preheat the oven to 350°F.
• Roll the dough out until ½-inch thick and cut into desired shapes. Bake for 10-12 minutes.
• Transfer to a rack immediately after taking them out of the oven. Decorate as desired and serve.

BASIL LEMONGRASS CURRY RECIPE BY TASTY

Steps:

• Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
• Dice the remaining shallots and set aside.
• Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
• Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
• While the curry simmers, prepare the meat and vegetables you will be using as desired.
• Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
• Serve and enjoy!