- Serves: makes enough for approximately 10 curries
- Prep Time: 15 minutes
- Effort: easy
- 12 stalks lemongrass
- 6-8 tbsp groundnut oil
- 150 g Thai basil
- 150 g roasted almonds
- 1 tsp sesame oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 2 tsp salt
- 2 tsp mirin, (Japanese rice vinegar)
- pinch of freshly grated nutmeg
- 2 tsp chopped fresh galangal
- 2 tsp chopped ginger
- 4 shallots, chopped
- 3 cloves garlic, chopped
- small bunch of coriander, (including roots) chopped
- 4-6 chopped green chillies
- 4-6 lime leaves, central veins discarded, leaves chopped
1. Trim the tough outer casing from the lemon grass stalks. Chop each stalk, retaining the white bulbous ends of the stalk and discarding the rest which is tough and fibrous. Chop the retained lemon grass.
2. Using a food processor, blend the lemon grass into a paste.
3. Add the groundnut oil, basil, almonds, garlic, sesame oil, ground coriander, cumin, black pepper, salt, rice vinegar, nutmeg, galangal, ginger root, shallots, garlic, coriander leaves, chillies and kaffir lime leaves.
4. Blend together thoroughly.
5. Use in Thai curries or as a salad dressing. To store in the fridge, transfer into a lidded container and cover the paste with a thin layer of oil. It will keep for up to a month.
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