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

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.