Lemongrass Stock for Curries |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This superb stock has a zesty flavor that cuts through the richness of coconut milk and adds an extra dimension to curries. A simple recipe, it makes enough stock for two curries. You can use half and freeze the rest. Adapted from Fields of Greens cookbook. Enjoy! Ingredients:
4 lemongrass, stalks dried outer leaves removed, cut into 3 inch lengths |
1 yellow onion, thinly sliced |
8 thin sliced rounds fresh ginger |
10 cilantro, sprigs |
1/2 teaspoon salt |
1 teaspoon coriander seed |
6 cups cold water |
Directions:
1. Place all the ingredients in a medium saucepan.
2. Bring the stock to a boil, reduce the heat, and simmer, uncovered, for about 40 minutes.
3. Pour the stock through a strainer, pressing as much liquid as possible out of the vegetables.
4. Discard vegetables.
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