Double batch of lemongrass turmeric curry paste - half for now, half to freeze. 8 lemongrass stalks, 12 cloves garlic, 12 medium shallots, 5 serrano chiles, 5 inch piece of peeled ginger, 3 teaspoons ground cumin 3-4 teaspoons ground turmeric, half cup extra-virgin coconut oil. Pulse into paste in antiquated food processor. Season with lime zest or drizzle of lime oil. In this instance, I salt later, when I use the paste...although I'm not at all consistent on this point ?