4 lemongrass stalks, trimmed, tender center part only
6 medium garlic cloves, peeled
6 medium shallots, peeled
3 medium serrano chiles, stemmed
3-inch piece of ginger, peeled
1 1/2 teaspoons ground cumin
2 teaspoons ground turmeric
1/4 cup good extra-virgin coconut, sunflower or olive oil
a drizzle of lime oil or zest of one lime, optional
you’re making the curry paste in a mortar and pestle, start by smashing the lemongrass, and add each ingredient from there. If you’re using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together. You can add the oil at this point, and blend again. Stir in the lime oil or zest. The paste will keep in the refrigerator for about a week. Freeze any paste you wont use for future use.
Ideas: ladle over a cooked farro, split green pea, and tri-color quinoa blend. Finished with a sprinkling of toasted walnuts, slivered green onions, and dried chive blossoms.
Whisk into eggs before making a scramble or omelette.
Stir a bit into thick yogurt with a little salt as a soup topping.
Use as the base for a simple broth – add to that noodles, seasonal vegetables, etc