Spice Paste

• 1 stalk (12 in.) fresh lemon grass
• 2 cups sliced shallots
• 3 tablespoons sliced garlic
• 1/2 cup sliced fresh red or green jalapenos
• 3 tablespoons sliced peeled fresh galangal (optional)
• 2 tablespoons thinly sliced peeled fresh ginger
• 1 1/2 teaspoons coriander seed
• 1 teaspoon ground dried turmeric
• 6 salted roasted macadamia nuts
• 2 tablespoons salad oil

1. Trim and discard tough top and root end of 1 stalk (12 in.) fresh lemon grass. Remove and discard tough outer layers. Thinly slice tender inner part, then whirl in a food processor until finely chopped. Add 2 cups sliced shallots, 3 tablespoons sliced garlic, 1/2 cup sliced fresh red or green jalapenos, 3 tablespoons sliced peeled fresh galangal (optional), 2 tablespoons thinly sliced peeled fresh ginger, 1 1/2 teaspoons coriander seed, 1 teaspoon ground dried turmeric, and 6 salted roasted macadamia nuts; whirl until finely ground. Put spice paste and 2 tablespoons salad oil in an 8- to 10-inch frying pan over high heat. Stir until paste is slightly darker and drier, 6 to 8 minutes. Use hot or cool. If making up to 3 days ahead, cover and chill; freeze to store longer.
2. Nutritional analysis per tablespoon.

stalk, shallots, garlic, fresh red, fresh galangal, fresh ginger, coriander seed, ground dried turmeric, nuts, salad oil

Taken from www.myrecipes.com/recipe/spice-paste (may not work)