Lemongrass Paste

Directions

1. 1
   Heat the oil in a medium saucepan over medium-low heat.
2. 2
   Add the shallots, ginger, garlic, lemongrass, and water.
3. 3
   Cover; cook until very tender, 8 to 10 minutes.
4. 4
   Uncover; cook until the liquid has evaporated, about 1 minute more.
5. 5
   Transfer to a food processor; puree to form a smooth paste.
6. 6
   Refrigerate, covered, up to 2 days.
7. 7
   (Per serving)
8. 8
   Calories: 137
9. 9
   Fat: 9g
10. 10
    Cholesterol: 0mg
11. 11
    Carbohydrate: 13g
12. 12
    Sodium: 11mg
13. 13
    Protein: 2g
14. 14
    Fiber: 0g