ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spice Paste

Yield Makes about 1 cup

Ingredients

  • 1 stalk (12 in.) fresh lemon grass
  • 2 cups sliced shallots
  • 3 tablespoons sliced garlic
  • 1/2 cup sliced fresh red or green jalapeños
  • 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

Nutrition Information

  • calories 42
  • caloriesfromfat 52 %
  • protein 0.8 g
  • fat 2.4 g
  • satfat 0.3 g
  • carbohydrate 5 g
  • fiber 0.3 g
  • sodium 7.3 mg

How to Make It

  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 jalapeños, 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.