Ingredients

• 1 stalk (about 2 feet long) fresh lemon grass, optional
• 1 cup roasted salted peanuts
• 2 medium cloves garlic
• Quarter size slice of fresh ginger
• 1 inch by 1/4 inch piece fresh lime rind
• 3 tablespoons fresh lime juice
• 1 tablespoon anchovy paste
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried red pepper flakes
• 2 cups (14-ounce can) unsweetened coconut milk
• 1/2 cup (packed) fresh basil leaves
• 2 cups (packed) fresh cilantro leaves

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Instructions

1. 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.
2. 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.