Recipe courtesy of Michele Urvater
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Total:
20 min
Prep:
20 min
Yield:
2 1/2 cups
Level:
Easy

Ingredients

Directions

Remove the woody outer leaves of the lemon grass stalk. Finely slice, crosswise, the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime rind, lime juice, anchovy paste, sugar and red pepper flakes.

Add coconut milk and puree into a fine puree. Transfer this mixture to a food processor and puree with basil and cilantro. Season to taste with salt. Pack in half or cup portions and freeze.

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