A good rule of thumb is 1 teaspoon of dried lemongrass for every stalk of fresh required in a recipe. An ethically committed ...

Melt the butter in a large pot over medium heat. Add the diced onion and sauté over medium heat until softened, but not brown, about 3 minutes. Stir in the minced garlic, lemongrass and grated ...

Lemongrass prep: Lightly bruise the white section of the stalk with a kitchen mallet to release its flavours. Then finely mince this part. It is the most tender and aromatic portion of the lemongrass.

If you are in a rush you could use a shop-bought curry paste. Lemongrass can be bought fresh, dried or powdered. Most supermarkets stock it now, or look for it at specialist markets. If you can ...

If you are in a rush you could use a shop-bought curry paste. Lemongrass can be bought fresh, dried or powdered. Most supermarkets stock it now, or look for it at specialist markets. If you can ...