Hello and welcome to RecipeArt! Today, I’m going to share with you a vibrant and aromatic recipe that will elevate your culinary creations to new heights – homemade lemongrass paste recipe. Lemongrass paste is a fantastic ingredient that can be used in a wide range of dishes, from soups and curries to marinades and dressings. Its fresh, citrusy aroma and bright, lemony flavor can transform a simple meal into a gourmet experience.
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Preparation Time:
About 15-20 minutes.
Cooking Time:
There is no cooking involved in making lemongrass paste, so the cooking time is essentially zero.
Recipe Yield:
This lemongrass paste recipe yields approximately 3/4 to 1 cup of lemongrass paste.
Nutritional Information:
| Nutrient | Amount per 1 tablespoon (15g) |
| Calories | 15 |
| Total Fat | 1.5g |
| – Saturated Fat | 0.1g |
| Sodium | 130mg |
| Total Carbohydrates | 1g |
| – Dietary Fiber | 0.1g |
| – Sugars | 0.1g |
| Protein | 0.2g |
| Vitamin C | 6% DV |
| Iron | 1% DV |
| Calcium | 1% DV |
Ingredients You’ll Need for Lemongrass Paste Recipe:
| Ingredients | Quantity |
| Fresh lemongrass stalks | 4-5 |
| Garlic | 4-5 cloves |
| Shallot | 1 small |
| Red or green chilies | 2-3 (adjust to your spice preference) |
| Ginger | 1-inch |
| Lime Zest and juice | 1 lemon |
| Salt | 1 teaspoon |
| vegetable oil | 2 tablespoons |
Step by Step Instructions:
Step 1: Prepping the Lemongrass
Start by preparing the lemongrass stalks. Remove the tough outer layers until you reach the tender, pale yellow or white part at the base. Slice off the woody tops and discard them. Then, finely chop the tender part of the lemongrass.
Step 2: Garlic, Shallot, and Chilies
Peel the garlic cloves, shallot, and ginger. Chop them into smaller pieces to make them easier to blend. If you prefer a milder paste, you can remove the seeds from the chilies or use fewer of them. For a spicier kick, leave the seeds in and use more chilies.
Step 3: Blending
Place the chopped lemongrass, garlic, shallot, chilies, ginger, lime zest, and salt into a food processor or blender. If you don’t have either of these, you can use a mortar and pestle, though it will require more effort. Blend the ingredients until you have a coarse paste.
Step 4: Adding Oil and Lime Juice
With the blender running, slowly drizzle in the vegetable oil. This will help emulsify the paste and give it a smoother texture. Next, add the juice of the lime to brighten up the flavors. Continue blending until you have a well-combined, vibrant green lemongrass paste.
Step 5: Taste and Adjust
Give your lemongrass paste a taste test. Depending on your preference, you can add more salt, lime juice, or even chilies to adjust the flavor to your liking. Remember, this paste should be zesty, aromatic, and bursting with citrusy notes.
Step 6: Storage
Transfer the freshly made lemongrass paste into an airtight container. It can be stored in the refrigerator for up to two weeks, or you can freeze it for longer shelf life. Just make sure to label it with the date so you can keep track of its freshness.
Now that you have your homemade lemongrass paste ready, let me share some creative ways to use it in your dishes:
1. Lemongrass Marinade:
- Mix the paste with yogurt or coconut milk for a delightful marinade for chicken, shrimp, or tofu.
- Let your protein soak up the flavors for a few hours before grilling or roasting.
2. Lemongrass Soup:
- Add a spoonful or two of the paste to your favorite soup base for a Thai-inspired lemongrass soup.
- It pairs beautifully with coconut milk, mushrooms, and a hint of fish sauce.
3. Lemongrass Stir-Fry:
- Use the paste as a flavor-packed base for your stir-fry sauce.
- Sauté it with vegetables and your choice of protein for a quick and tasty meal.
4. Lemongrass Dressing:
- Combine the paste with lime juice, soy sauce, and a touch of honey for a zesty salad dressing.
- It’s excellent drizzled over mixed greens or as a dip for spring rolls.
5. Lemongrass Rice:
- Mix the paste into your cooked rice for an aromatic side dish.
- It pairs wonderfully with grilled meats and seafood.
Tips and Tricks:
1. Choose Fresh Lemongrass:
- Look for fresh lemongrass stalks that are firm and fragrant. Avoid ones that are dry or have browning leaves.
- The lower part of the stalk, closer to the root, is the most tender and flavorful. Use that part for the paste.
2. Adjust Spice Levels:
- Control the spiciness of the paste by varying the number of chilies and whether you remove the seeds. Taste as you go to achieve your desired heat level.
3. Keep It Airtight:
- Store the lemongrass paste in an airtight container to maintain its freshness and flavor. Consider using small jars or silicone ice cube trays for easy portioning.
4. Freeze for Longevity:
- If you won’t use all the paste within two weeks, freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can grab a cube when needed without thawing the entire batch.
5. Lime Zest and Juice:
- Use fresh lime zest and juice for the best flavor. Organic limes are ideal since they’re less likely to have wax or chemicals on the skin.
Homemade lemongrass paste adds a burst of flavor to your cooking that you just can’t achieve with store-bought versions. Plus, it’s incredibly versatile, allowing you to experiment and create unique dishes that suit your taste buds.
So, next time you come across lemongrass at the market or in your garden, don’t hesitate to whip up a batch of this vibrant paste. It’s a simple yet impactful way to infuse your dishes with the bright and zesty flavors of lemongrass. Whether you’re a seasoned chef or a home cook looking to impress, this lemongrass paste will undoubtedly become a staple in your kitchen.
I hope you find this lemongrass paste recipe as exciting and versatile as I do. Give it a try, and let your taste buds embark on a culinary adventure that’s bursting with citrusy goodness. Happy cooking!
Printable Recipe:
Easy Lemongrass Paste Recipe
Ingredients
- Fresh lemongrass stalks 4-5
- Garlic 4-5 cloves
- Shallot 1 small
- Red or green chilies 2-3 adjust to your spice preference
- Ginger 1-inch
- Lime Zest and juice 1 lemon
- Salt 1 teaspoon
- vegetable oil 2 tablespoons
Instructions
- Start by preparing the lemongrass stalks. Remove the tough outer layers until you reach the tender, pale yellow or white part at the base. Slice off the woody tops and discard them. Then, finely chop the tender part of the lemongrass.
- Peel the garlic cloves, shallot, and ginger. Chop them into smaller pieces to make them easier to blend. If you prefer a milder paste, you can remove the seeds from the chilies or use fewer of them. For a spicier kick, leave the seeds in and use more chilies.
- Place the chopped lemongrass, garlic, shallot, chilies, ginger, lime zest, and salt into a food processor or blender. If you don’t have either of these, you can use a mortar and pestle, though it will require more effort. Blend the ingredients until you have a coarse paste.
- With the blender running, slowly drizzle in the vegetable oil. This will help emulsify the paste and give it a smoother texture. Next, add the juice of the lime to brighten up the flavors. Continue blending until you have a well-combined, vibrant green lemongrass paste.
- Give your lemongrass paste a taste test. Depending on your preference, you can add more salt, lime juice, or even chilies to adjust the flavor to your liking. Remember, this paste should be zesty, aromatic, and bursting with citrusy notes.
- Transfer the freshly made lemongrass paste into an airtight container. It can be stored in the refrigerator for up to two weeks, or you can freeze it for longer shelf life. Just make sure to label it with the date so you can keep track of its freshness.
Notes
• The lower part of the stalk, closer to the root, is the most tender and flavorful. Use that part for the paste.
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Frequently Asked Questions:
Can I use dried lemongrass to make the paste?
While fresh lemongrass is preferred for its vibrant flavor, you can use dried lemongrass in a pinch. Soak it in warm water to rehydrate before blending.
How long can I store lemongrass paste in the freezer?
Lemongrass paste can be stored in the freezer for up to 6-12 months. Just ensure it’s sealed in an airtight container or freezer bags to prevent freezer burn.
Can I substitute lemongrass paste for fresh lemongrass in recipes?
Yes, you can substitute lemongrass paste for fresh lemongrass. Typically, 1 tablespoon of lemongrass paste equals one fresh lemongrass stalk. Adjust based on your taste preferences.
What are some dishes where I can use lemongrass paste?
Lemongrass paste works well in Thai and Vietnamese dishes, but it’s versatile. Use it in soups, curries, marinades, stir-fries, salad dressings, and even as a flavoring for grilled meats or seafood.
How can I make a milder lemongrass paste for sensitive taste buds?
To reduce the spiciness, use fewer chilies and consider removing their seeds. You can also add a bit more lime juice to balance the flavors.
