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Ingredients
1 stalk lemongrass, bulbous part only, thinly sliced crosswise
6 makrut lime leaves
1 2-inch piece of ginger, peeled and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
1 medium yellow onion, coarsely chopped
2 jalapeno peppers, coarsely chopped
1 tablespoon kosher salt
¼ cup vegetable oil
Nutritional analysis per serving
7 grams carbs; 152 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 1 gram fiber; 142 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place half of each ingredient in a blender and process to make a fine paste. Scrape into a small bowl and repeat with the remaining ingredients. Combine the mixtures. This can be refrigerated for up to 2 weeks and can be used to marinate oily fish, chicken, turkey or veal.
Private Notes