How to Cook Lemon Grass

Lemon grass hails from Asia, and it's a staple of Thai and Indian cooking; it is commonly used to flavor curries and soups. The flavor it adds is just as the name suggests: citrusy and slightly woody. When stored in a cool, dry place, it can last for weeks before being used in cooking. The following recipe can be simmered with cooked vegetables or meats. This recipe serve four, and is best accompanied with boiled rice.

Things You'll Need

• 4 stalks of lemon grass 4 chili peppers 1 knob of ginger (about two square inches) 2 shallots 4 cloves garlic 2 tbsps. oil 1 1/2 lbs. of vegetables and chopped meats of your choice 1 1/2 cps. water, coconut milk or stock

Instructions

1. Wash the lemon-grass stalks and pat them dry. Peel the outer leaves.

2. Thinly slice the lemongrass. Follow the grain, and slice until wispy thin.

3. Shred, peel and chop ginger. Chop garlic and shallots. Remove seeds from peppers.

4. Put the ginger, garlic, shallots, peppers and lemon grass into a food processor. Add a few drops of water. Process to a paste.

5. Heat oil in a frying pan, and add the spice paste. Add vegetables, or chopped meats as desired. Add water, coconut milk or stock to the mixture and simmer for 10 to 15 minutes, or until cooked.

References

• Lemon Grass Curry Recipe