Chile Lemongrass Spice Paste

Chile Lemongrass Spice Paste

A fragrant pounded paste blending fresh lemongrass, chiles, and aromatics for Southeast Asian cooking.

Total 20 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

This vibrant paste combines lemongrass, chiles, garlic, shallots, and galangal into a concentrated base for curries, marinades, and stir-fries. Pounding the ingredients by hand or in a food processor releases essential oils for deeper flavor than quick chopping allows. Keep a jar in the fridge or freezer to add instant depth to soups, grilled meats, and noodle dishes.

Ingredients

  • 8 stalks lemongrass, tough outer layers removed, tender part thinly sliced
  • 6 red Thai chiles, stemmed
  • 4 cloves garlic, peeled
  • 4 shallots, peeled and quartered
  • 2 tablespoons galangal, peeled and sliced
  • 2 makrut lime leaves, stemmed and thinly sliced
  • 1 tablespoon shrimp paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • 2 tablespoons fresh lime juice

Method

  1. Combine the sliced lemongrass, chiles, garlic, shallots, galangal, and lime leaves in a food processor.

  2. Add the shrimp paste, turmeric, and salt to the food processor.

  3. Pulse the mixture, scraping down the sides as needed, until a coarse paste forms, about 2 minutes.

  4. With the motor running, drizzle in the vegetable oil and lime juice and process until a smooth, thick paste forms, 2 to 3 minutes, stopping to scrape the bowl as needed.

  5. Transfer the paste to a clean jar, pressing out air bubbles and smoothing the top.

  6. Store covered in the refrigerator for up to 2 weeks, or freeze in small portions for up to 3 months.

Rate this recipe

★ 4.4 (1)

Chile Lemongrass Spice Paste

This vibrant paste combines lemongrass, chiles, garlic, shallots, and galangal into a concentrated base for curries, marinades, and stir-fries. Pounding the ingredients by hand or in a food processor releases essential oils for deeper flavor than quick chopping allows. Keep a jar in the fridge or freezer to add instant depth to soups, grilled meats, and noodle dishes.

20 min 16 oz 35 cal

Ingredients

  • 8 stalks lemongrass, tough outer layers removed, tender part thinly sliced
  • 6 red Thai chiles, stemmed
  • 4 cloves garlic, peeled
  • 4 shallots, peeled and quartered
  • 2 tablespoons galangal, peeled and sliced
  • 2 makrut lime leaves, stemmed and thinly sliced
  • 1 tablespoon shrimp paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • 2 tablespoons fresh lime juice

Method

  1. 1

    Combine the sliced lemongrass, chiles, garlic, shallots, galangal, and lime leaves in a food processor.

  2. 2

    Add the shrimp paste, turmeric, and salt to the food processor.

  3. 3

    Pulse the mixture, scraping down the sides as needed, until a coarse paste forms, about 2 minutes.

  4. 4

    With the motor running, drizzle in the vegetable oil and lime juice and process until a smooth, thick paste forms, 2 to 3 minutes, stopping to scrape the bowl as needed.

  5. 5

    Transfer the paste to a clean jar, pressing out air bubbles and smoothing the top.

  6. 6

    Store covered in the refrigerator for up to 2 weeks, or freeze in small portions for up to 3 months.