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Ingredients

How to make it

  • Prepare the lemongrass: remove the tough outer leaves, cut off the bulb, thinly sliced the tender portions -- about two thirds of the stalk.
  • Place all ingredients in a food processor or blender. Process until a smooth paste is formed. If the mixture is too thick for the food processor, and a little bit of coconut milk.
  • To use the paste, fry it with a little coconut oil until fragrant. Then add coconut milk plus your meat, seafood and/or vegetables.
  • This can be stored in your refrigerator for up to two weeks.

Reviews & Comments 8

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  • sas 3 years ago
    I miss your recipes!!!!
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    " It was excellent "
    minitindel ate it and said...
    wow i love this ray thank you for sharing your secrets hahahahaha.youre awesome my friend ........
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    " It was excellent "
    waterlily ate it and said...
    I'll be making this today to cook up those lovely Thai pea eggplants I got! Thank you SO much!
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    " It was excellent "
    turtle66 ate it and said...
    Gr8t post....
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds good would use the soy sauce high 5 thanks
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    " It was excellent "
    lunasea ate it and said...
    Oh yeah, I love to make my own curry paste as well. Luckily have every ingredient on your list, including Thai basil growing in my herb garden. Sounds delicious, Ray sweetie - can't wait to try your version. Hugs, Vickie
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  • sas 6 years ago
    Ray it's 8:30 Sunday morning. I'm heading out the door to A Dong Asian Market for the ingredients. Hope it works over eggs. YUMMY!!!
    Have a beautiful, safe, happy Sunday.
    Sas
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    " It was excellent "
    elgab89 ate it and said...
    I love Thai curry! I have to admit I usually buy the store made sauce. Thank you for posting the recipe here, now I can make my own. Got my 5! P.S. Great tips on freezing the lemongrass and the galangal - didn't know that!
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