You can bottle up any leftovers and keep it in the refrigerator for up to one week or freeze.
Ingredients
1
stalk lemongrass, minced (Can sub 3 tbsp prepared frozen or bottled lemongrass) 1
sliced green chile pepper, Thai green or jalapeno (or more to taste) 1
sliced shallot 4 cloves
garlic 1
thinly sliced ginger (1 inch) 1⁄2 cup
chopped fresh cilantro leaves and stems 1⁄2 cup
fresh basil leaves 1⁄2 teaspoon
cumin (ground) 1⁄2 teaspoon
white pepper (ground) 1⁄2 teaspoon
coriander (ground) 3 tablespoons
fish sauce (vegetarians can substitute with tamari) 1 teaspoon
shrimp paste (vegetarians substitute with 1/2 teaspoon of salt) 2 tablespoons
lime juice (or more to cut salt) 1 teaspoon
brown sugar (use stevia to taste for low carb version) 3 tablespoons
coconut milk (or enough to blend ingredients together)Instructions
Place all ingredients in a food processor or blender and process well. Taste it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili peppers for heat. (Recipe #830)