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Lemongrass paste Recipe

Lemongrass paste Recipe

Lemongrass paste Recipe

Lemongrass is an aromatic herb used for centuries in South-East Asia. It may be sliced very finely as garnish, but in this case, this interesting paste is used for many of my curries or laksa dishes, as it has the freshness of ginger and galangal, and the aroma of kaffir lime.

Ingredients :

    • 4 stalks lemongrass, thick bottom part only, outer layers discarded, inner parts sliced
    • 2.5 cm (1 in) fresh galangal root, peeled and sliced
    • 10 cloves garlic, peeled
    • 12 mm (1/2 in) fresh ginger, peeled and sliced
    • 12 red finger-length chillies, halved and deseeded
    • 1 tablespoon dried prawns, dry-roasted
    • 1 tablespoon oil
    • 2 teaspoons shaved palm sugar or dark brown sugar
    • 4 tablespoons water
    • 1 kaffir lime leaf, cut into thin strips
    • 1/2 teaspoon salt, or to taste

Method :

    1. Grind the lemongrass, galangal, garlic, ginger and chillies in a food processor or mortar until fine. Add the dried prawns and grind to a smooth paste.
    2. Heat the oil in a skillet and sauté the paste over medium heat until fragrant, 2 – 3 minutes. Stir in all the other ingredients, except the salt, and simmer uncovered for 3 – 5 minutes, stirring constantly until the mixture thickens. Season with salt to taste and remove from the heat, cool and store refrigerated in a sealed jar.

MAKES : 1 cup
COOKING TIME : 10 mins