Instructions

• If using fresh lemongrass, trim the root and tough outer layers, then thinly slice the white and light-green inner stalk. If using lemongrass paste, measure 3 tablespoons and skip slicing.
• Seed and chop the jalapeños. Chop the shallot. Chop the basil and cilantro. Mince the garlic and grate the ginger. Zest the lime and squeeze 2 teaspoons fresh lime juice.
• In a blender or food processor, combine the basil, cilantro, prepared lemongrass (or 3 tablespoons lemongrass paste), jalapeños, shallot, garlic, ginger, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 tablespoon coconut aminos (or low-sodium soy sauce), lime zest, and 2 teaspoons lime juice. Do not add the coconut milk yet.
• Pulse in short bursts, stopping to scrape down the sides, until the mixture is very finely chopped and beginning to form a coarse paste.
• With the motor running or between pulses, add full-fat canned coconut milk 1 tablespoon at a time, using a total of 4 to 6 tablespoons, until you reach a smooth, spreadable paste. Scrape the blender or processor as needed.
• Taste and, if desired, adjust flavor using the included ingredients (add a little more coconut aminos/soy sauce for saltiness or a touch more lime juice for brightness).
• Alternatively, use a mortar and pestle: pound the herbs, shallot, jalapeños, garlic, ginger, and prepared fresh lemongrass (or paste) to a paste, then mix in the spices, coconut aminos/soy sauce, lime zest and juice, and finally stir in 4 to 6 tablespoons full-fat canned coconut milk until you reach the same smooth, spreadable consistency.