The secret is all in the timing.
3 medium jalapeños, seeded and minced2 teaspoons vegetable oil1 cup water1/2 cup thinly sliced scallion, white and light green parts only, divided1/2 cup chopped unsalted peanutsIn the bowl of a food processor, combine lemongrass, shallot, garlic, jalapeño, ginger, and fish sauce. Process until the mixture forms a paste.
Stir in water and bring to a boil, stirring constantly. Reduce to a simmer and cook, stirring occasionally, until reduced by half. Transfer the mixture to a slow cooker, cover, and set to low for at least 5 and up to 8 hours.
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