Ginger Lemongrass Paste

This spicy lemongrass paste  is ideal for balancing kapha in the spring and winter months (or any time the weather is cold and damp). It relieves sinus congestion and lymphatic stagnation. The combination of ingredients work together to promote overall health and well-being: lemongrass helps to cleanse the lymphatic system and is calming to the body and mind; ginger is warming and will stoke the digestive fire to help get things moving during the stagnant winter months; and turmeric is good for …everything!

Add this paste to lentil soups and coconut curries or dilute with water for a sauce for fish. Need more tips? Drop me a note!
Makes ⅓ cup
1 tablespoon sunflower oil
¼ brown onion
1 lemongrass stalk, ends trimmed, tough outer layers removed
½-inch ginger root, peeled
¼-inch turmeric root, peeled (or ⅛ teaspoon turmeric powder)
½ Thai red chili, stem removed
1 small kaffir lime leaves, vein removed (or 1 teaspoon lime zest and ½ teaspoon lemon zest)
1 clove garlic

In a blender add the sunflower oil, onion, lemongrass, ginger, turmeric, chili, lime leaves and garlic. Blend to a thick paste. (Alternatively, you can do this with a mortar and pestle if you have the patience).


Purchase: I buy lemongrass stalks and lime leaves at my local Asian market, then freeze extras in freezer bags to make sure I have it on hand when I’m not able to get to the market.

Make ahead: The lemongrass paste can be prepped up to two days in advance and stored in the refrigerator in an air-tight container which will make life a little easier if you are rushing to get dinner on the table.

All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

No Comments

Post A Comment