Our local store had a bunch of lemongrass in stock for a good price. So, naturally, I bought more than my share. I love lemongrass in my Nightshade-Free Curry Powder and I wanted a way to easily add a pop of that lemongrass flavor to soups, curries, veggies… really, anything!
I originally stored this paste in the fridge for a few weeks before freezing the rest. So you have two options for storing. If you do freeze the paste, I recommend using a mold or ice cube tray you don’t mind staining (because of the turmeric). Red silicone or stainless steel would work.
- Slice the lemongrass stalks in half lengthwise. Using the flat side of your knife, gently smash the stalks (as you would garlic cloves) to bruise them. Slice the lemongrass.
- In a cast iron skillet, heat the oil over medium-low heat. Stir in the chopped red onion, lemongrass, grated ginger root, juice of ONE lime, turmeric, and sea salt. Cover and cook until onions are tender, about 10 minutes. Uncover and carefully scrape contents into a heat-safe blender. Blend, adding more lime juice if necessary (a little at a time), until smooth.
- Scrape contents into a half-pint mason jar to store in the fridge or freeze in individual portions (about 1 TB per portion) to use later.
Stay tuned, I’ll be sharing a tasty “ramen” recipe soon that features both this paste and my curry powder! 🙂