Ideas for Egg Lunches: Lemongrass-Turmeric Curry Sauce

(Adapted for hard boiled eggs)

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

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.

Stir a bit into thick yogurt with a little salt or saute with coconut milk.

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