Lemongrass Paste
This amazing flavour base is sure to become a firm favourite in your pantry. We are definitely going to be making it again.
Fresh flavors are essential to Thai cuisine, as they bring a unique balance of sweet, sour, salty, and spicy flavour to each dish. One of the most prominent and versatile fresh herbs used in Thai cooking is lemongrass. It is a common ingredient in many Thai dishes, including soups, curries, and stir-fries. Its distinct citrusy and slightly sweet flavour adds a refreshing and aromatic note to any meal.
I am lucky enough to have a massive lemongrass plant that regularly needs a haircut and this recipe was perfect for just that. We used a LOT. So pick the time of year you make this, based on the health of your lemongrass plant.
Speaking of health...lemongrass is also known for its numerous health benefits, such as reducing inflammation, aiding digestion, and boosting the immune system. The use of fresh ingredients, particularly lemongrass, is crucial to achieving the complex and harmonious flavours that make Thai cuisine so delicious and appealing. We love our Thai food so much that we have written a cookbook filled with delicious flavourful recipes. Get it HERE, or join us on the Insider club and get it absolutely free!
We suggest using this flavour base for any quickie Thai dinner you can imagine. I made a quick chicken curry with it, adding chicken, coconut cream and some veggies. It was literally ready in minutes. We will definitely be making this again and I am sure it will be referenced many times in other recipes...so get to it kids.
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Need
- 20 lemongrass stalks, white part only
- 2 red chilli whole, (or de-seeded for less heat)
- 6 cloves garlic
- 1 shallot peeled
- 3 makrut (kaffir) lime leaves de stemmed and sliced thinly
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams ice cubes
- 1 Pinch pink salt flakes BUY
Do
- 1
If you have full length lemongrass stalks, you need to clean the stalks and cut off an inch from the root end. Bend the stalk and where it snaps is where to cut. You will be left with about a 8-10 cm stalk. Set aside the remaining length, if you're needing lemongrass skewers. Peel the outer layer and discard.
- 2
If you've purchased packaged lemongrass from a supermarket they should be ready to use as is.
- 3
Slice lemongrass thinly (this avoids getting the stingy bits in the paste).
- 4
Place prepared lemongrass and all remaining ingredients into the Thermomix bowl. Blend 2 min/speed 10.
- 5
Pour into a sterlised jar and use as recipe advises.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
