CURRY PASTE FOR SEAFOOD

6 large garlic cloves
the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded
    and the stalks sliced
a 4-inch piece of fresh ginger root, peeled and chopped (about 6 TBS)
1/2 teaspoon turmeric
1 tablespoon fresh lemon juice
1 teaspoon coarse salt
1 teaspoon vegetable oil if necessary

Into a food processor with the motor running drop the garlic, the
lemongrass, and the ginger root, blending the mixture well, add the
turmeric, the lemon juice, and the salt, and blend the mixture,
adding the oil if necessary, until it forms a paste, Transfer the paste
to a jar with a tight-fitting lid. The paste keeps, covered and chilled,
for 2 weeks. Makes about 2/3 cup.