Everyone who knows me knows that I love spicy foods. I am so addicted and crave the spice so much that I often carry my favorite hot sauce around in my handbag so it’s always handy. This chili paste is my favorite not because it’s super spicy but because it has lots of flavor. The name should give you an indication of one of the key ingredients providing the bold flavor–lemongrass! Combine that with the garlic and dried red chilies and we have a tantalizing chili paste that is a wonderful companion to dipping sauces or a spicy condiment for your favorite dishes. Enjoy!
Watch the video below for instructions.
Trim off the ends of the garlic cloves. Smash each clove with the flat end of a knife and then peel off skin.
Cut off the root of the lemongrass and then cut-off a 6-7 inch section of the stalk. Peel off 1-2 layers of the skin and discard. Slice the lemongrass into coins about 1/4-inch thick.
Put lemongrass in a food processor and process for 45 seconds. Scrape around the bowl. Add the garlic and then processor for another 45 seconds.
Heat a skillet over Medium High heat. When the pan is hot, add the vegetable oil. Add the lemongrass/garlic mixture and stir together. Add the sugar and salt. Stir together and cook for 2 minutes. Remove from the heat and allow to cool for 3-4 minutes.
Add the red pepper flakes and paprika powder. Stir combining all the ingredients together. Place the skillet back on the burner. Cook over Low heat for another 2 minutes.
Allow to cool before serving. Store any remaining amounts in an air-tight jar and refrigerate. (This keeps in the refrigerator for a long time but for the best flavor store for up to 3 months.)
Yields: 1 1/2 cups