Lemongrass Paste

• Basic Recipe
• 2 teaspoons extra-virgin olive oil
• 2 large shallots, finely chopped
• 1 tablespoon freshly grated ginger
• 4 -5 garlic cloves, minced
• 1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
• Optional Additions
• fresh galangal root (half galangal half ginger)
• turmeric (pinch)
• chili pepper (Thai, jalapeno, etc.)
• kaffir lime leaf (about 4 finely sliced with hard ribs removed)
• palm sugar, white sugar, brown sugar (pinch to taste and enhances entire mix well)

1. 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.
2. 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.
3. 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.
4. Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.

recipe, extravirgin olive oil, shallots, ginger, garlic, stalk lemongrass, additions, fresh galangal root, turmeric, chili pepper, lime leaf, palm sugar

Taken from www.food.com/recipe/lemongrass-paste-460478 (may not work)