Lemongrass Turmeric Paste

Lemongrass Turmeric Paste

Fibrous lemongrass and earthy turmeric pound into a fragrant base for curries and marinades.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This paste blends bruised lemongrass, fresh turmeric, garlic, ginger, and shallot into a smooth, golden base common to Southeast Asian cooking. A splash of oil helps the fibers break down into a spreadable consistency that keeps well refrigerated or frozen. Stir it into coconut curries, rub it onto meats before grilling, or whisk it into marinades for a citrusy, peppery depth.

Ingredients

  • 8 stalks lemongrass, tough outer layers removed, bottom 6 inches sliced thin
  • 4 ounces fresh turmeric root, peeled and chopped
  • 2 ounces fresh ginger, peeled and chopped
  • 6 cloves garlic, peeled
  • 2 shallots, peeled and quartered
  • 2 fresh red chiles, stemmed and seeded
  • 1/3 cup neutral oil, such as grapeseed or vegetable
  • 1 teaspoon fine sea salt
  • 1 tablespoon fresh lime juice

Method

  1. Trim the lemongrass stalks to the bottom 6 inches, peel away the tough outer layers, and slice the tender cores thinly.

  2. Peel and roughly chop the turmeric and ginger; peel the garlic cloves and quarter the shallots.

  3. Combine the lemongrass, turmeric, ginger, garlic, shallots, and chiles in a food processor.

  4. Pulse the mixture until finely chopped, scraping down the sides of the bowl as needed.

  5. With the processor running, stream in the oil and continue processing until a mostly smooth, slightly fibrous paste forms, 2 to 3 minutes.

  6. Add the salt and lime juice, then pulse a few more times to combine.

  7. Transfer the paste to a clean jar, pressing it down to remove air pockets, and seal tightly.

  8. Refrigerate up to 2 weeks, or portion into an ice cube tray and freeze for up to 6 months.

Rate this recipe

★ 4.5 (1)

Lemongrass Turmeric Paste

This paste blends bruised lemongrass, fresh turmeric, garlic, ginger, and shallot into a smooth, golden base common to Southeast Asian cooking. A splash of oil helps the fibers break down into a spreadable consistency that keeps well refrigerated or frozen. Stir it into coconut curries, rub it onto meats before grilling, or whisk it into marinades for a citrusy, peppery depth.

25 min 16 oz 45 cal

Ingredients

  • 8 stalks lemongrass, tough outer layers removed, bottom 6 inches sliced thin
  • 4 ounces fresh turmeric root, peeled and chopped
  • 2 ounces fresh ginger, peeled and chopped
  • 6 cloves garlic, peeled
  • 2 shallots, peeled and quartered
  • 2 fresh red chiles, stemmed and seeded
  • 1/3 cup neutral oil, such as grapeseed or vegetable
  • 1 teaspoon fine sea salt
  • 1 tablespoon fresh lime juice

Method

  1. 1

    Trim the lemongrass stalks to the bottom 6 inches, peel away the tough outer layers, and slice the tender cores thinly.

  2. 2

    Peel and roughly chop the turmeric and ginger; peel the garlic cloves and quarter the shallots.

  3. 3

    Combine the lemongrass, turmeric, ginger, garlic, shallots, and chiles in a food processor.

  4. 4

    Pulse the mixture until finely chopped, scraping down the sides of the bowl as needed.

  5. 5

    With the processor running, stream in the oil and continue processing until a mostly smooth, slightly fibrous paste forms, 2 to 3 minutes.

  6. 6

    Add the salt and lime juice, then pulse a few more times to combine.

  7. 7

    Transfer the paste to a clean jar, pressing it down to remove air pockets, and seal tightly.

  8. 8

    Refrigerate up to 2 weeks, or portion into an ice cube tray and freeze for up to 6 months.