Spice Paste

Yields Makes about 1 cup
AuthorChef Lother Arsana

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 Facts

Servings 0

Amount Per Serving
Calories 42Calories from Fat 52
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.3g2%
Sodium 7.3mg1%
Total Carbohydrate 5g2%
Dietary Fiber 0.3g2%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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.

Step 2
2

Nutritional analysis per tablespoon.

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

Directions

Step 1
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.

Step 2
2

Nutritional analysis per tablespoon.

Spice Paste
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