Lemongrass is a critical ingredient in many cuisines, mainly Asian and Southeast Asian cooking. It has a subtle lemon flavor, with the addition of some earthy, herbal notes.
In Thailand, lemongrass is one of the basics in several styles of curry.
This versatile ingredient can flavor soups and stews and make a curry base. With its tartness, lemongrass can brighten up rich curries like Thai green or red curry paste and lighten many vegetarian dishes.
This article will provide you with all the information you need on how to use lemongrass in curry.
Lemongrass is a fragrant, lemon-scented grass that belongs to the family of grasses known as Cymbopogon. It is native to India and Southeast Asia and is used as an aroma and flavor enhancer in many curries.
Lemongrass has many health benefits and can give your curry a unique flavor and aroma.
Let’s take a look at how to use lemongrass in curry:
Health Benefits
Lemongrass is considered a nutrient-dense, low-calorie food. It has many beneficial properties, including vitamins A, B-complex, and C, and minerals such as manganese, potassium, and iron.
Research suggests that lemongrass will likely benefit the heart and digestive system.
The high levels of antioxidants in lemongrass may reduce inflammation and help the body fight bacteria and viruses. One study found that lemongrass essential oil had antibacterial effects against several different types of bacteria.
- Staphylococcus aureus
- Pseudomonas aeruginosa
- Bacillus subtilis
- Escherichia coli (E. coli)
- Proteus mirabilis
- Streptococcus pyogenes (S. pyogenes)
- Salmonella typhi
- Vibrio cholera
This suggests it may help defend the body against illnesses such as colds and the flu when consumed regularly or topically applied in essential oil form.
Lemongrass can also be used to stimulate digestion due to its carminative properties.
The volatile oils in lemongrass act on gastrointestinal muscles, which can relax the tightness in the abdomen, often caused by indigestion or gas – thus improving digestion significantly and relieving discomfort.
Additionally, it has been studied recently regarding its anti-diarrheal activity; results from experimental studies show that extracts prepared from lemongrass help prevent loose stools due to their antispasmodic properties, which can reduce diarrhea symptoms caused by stress or infection.
Also, Read
- How To Use Lemon Grass In Cooking
- How To Use Lemon Grass Essential Oil?
- Can You Use Lemon Grass In Milk Tea?
Different Types of Lemongrass
Lemongrass is an herb with a unique, citrusy aroma and flavor native to India, Southeast Asia, and England. It’s most commonly used in soups, curries, stir-fries, and marinades.
Lemongrass is divided into four main types: West Indian lemon grass, East Indian lemon grass, mandarin lemon grass, and citronella grass.
- West Indian (Cymbopogon citratus): The most common type of lemongrass grown in the US, West Indian lemongrass has thin stalks and a sweet citrusy flavor. It’s often used as a fresh herb to make tea or salads.
- East Indian (Cymbopogon flexuosus): Also called Cochin or Malabar lemongrass, this variety has thicker stalks and a robust flavor ideal for making soups and curries.
- Mandarin (Cymbopogon winterianus): A milder-tasting variety of lemongrass with a light orange color and thinner stalks than the other three varieties (10-20cm long). This type of lemongrass should be chopped finely before using in dishes like soups or marinades.
- Citronella (Cymbopogon nardus): A fragrant plant found mainly in India used in cooking and as an essential oil added to lotions and candles for its solid citrusy aroma. Although it shares some similarities with other varieties of lemongrass, it has a more ginger-like scent than the others.
How to Use Lemongrass in Curry
Lemongrass is a unique and flavorful ingredient used in many curry recipes. It has a tart, citrusy flavor pairs well with various ingredients, including spices like cardamom and coriander.
Lemongrass is often used to add an extra layer of flavor to dishes, so knowing how to use it properly is essential.
In this article, we’ll discuss the basics of using lemongrass in curry and some tips for doing it correctly:
Preparing the Lemongrass
Lemongrass, sometimes called fever grass, is an herb native to subtropical and tropical climates. It has a distinct aroma and flavor that can add an extra layer of flavor to curries, soups, and sauces.
To unlock all the flavors of lemongrass, you’ll need to take the time to prepare it before use.
There are several different methods for preparing lemongrass that can be used depending on your recipe or preference. Here is a brief guide on how to prepare lemongrass:
- Remove the tough outer leaves of the lemongrass stalk and discard them. Then slice off the spongy ends on either side.
- Cut off any dry or browned tips from the top of the stalk and discard them.
- Slice each stalk lengthwise in half so you have two thin pieces with exposed fibers on one side – these should almost look like two thin sticks with ridges along one side.
- Slice each half into thin strips (approximately 1/8 inch thick).
- From here, you can use your lemongrass as directed – adding whole strips as an infusion in oils or Currie or finely chopped aromatics in recipes such as stir fries or fish cakes.
Adding the Lemongrass to the Curry
Lemongrass is commonly used in the preparation of curries and other spicy dishes. It adds a refreshing, fragrant note and unique flavor to the food. But how do you use lemongrass in curry?
To begin with, you will need to prepare the lemongrass for use.
To prepare the lemongrass for curry, it must be chopped finely to fully release its flavor into the curry. Remove any tough outer leaves from the stalk and discard them before cutting off any excess root or challenging top parts of the lemongrass.
Once this is done, chop it finely with a sharp knife or teaspoon-sized pieces if using it – no need to mince it too small.
Add lemongrass to your curry dish towards the end of cooking, so its flavor does not become too overpowering. Be sure to stir regularly while cooking and avoid burning or overcooking your ingredients to retain their full flavors.
When done, the lemon grass should turn slightly translucent – all its flavors and aromas have been released into your dish!
Once done cooking, serve it promptly or within one day – this will ensure optimal results when using lemongrass in curry!
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Recipes
Lemongrass is a fragrant and flavorful herb that can be used to make delicious curries. It adds a unique flavor to the dish and is an essential ingredient for most Asian-inspired dishes.
This section will explore different ways to use lemongrass in curries and share some delicious recipes. Let’s get started!
Thai Red Curry with Lemongrass
Thai Red Curry with Lemongrass is a classic dish in Thailand. This fragrant, spicy curry is made with the freshest ingredients and tastes fantastic!
Lemongrass has a subtle lemon flavor and is incredibly aromatic. It’s the star of this curry dish, creating a warm and flavorful blend that pairs perfectly with different types of proteins, vegetables, and herbs.
To make this quick and easy Thai red curry, start by blending all the ingredients for the base of the sauce – lemongrass stalks, kaffir lime leaves, galangal root, garlic, shallots, dried chilies (for extra heat), shrimp paste, and vegetable or fish stock.
Once everything is mixed to form a paste, add your choice of proteins (such as chicken breast or prawns), vegetables (like carrots or mushrooms), and herbs (like basil or Thai basil).
Simmer everything in a pot on medium heat until cooked before adding coconut milk. Let simmer once again until everything forms a rich red broth.
Finally, season to taste before serving – add extra chili if you like it spicy! Serve your Thai Red Curry with Lemongrass over steamy jasmine rice for an unforgettable meal!
Malaysian Lemongrass Chicken Curry
Malaysian Lemongrass Chicken Curry is an aromatic and subtly spicy dish that’s as simple to prepare as delicious.
This dish can be together in under an hour for a hearty mid-week meal using a traditional combination of fragrant lemongrass and warm spices.
You’ll need 3-4 stalks of fresh lemongrass and one 2 ½ pound chicken. Begin by trimming the lemongrass stalks and cutting them into 2-inch pieces.
Peel the tough outer layer of each section and discard it, then finely dice the inner parts so that about two tablespoons of chopped lemongrass remain.
Next, cut your chicken into cubes or strips and season with salt to taste. Heat a tablespoon of vegetable and sesame oil in a large skillet or wok over medium-high heat until hot, then add the chicken to the pan until lightly golden.
Add three cloves of garlic (minced), followed by the diced lemongrass,
- 1 ½ teaspoons ground turmeric,
- 1 teaspoon cumin powder,
- 1 teaspoon coriander powder,
- ¼ teaspoon chili powder,
- ½ cup coconut milk,
- and ½ cup water
to the skillet or wok. Stir together all ingredients until combined before reducing heat to low-medium and allowing your curry to simmer for 20 minutes or until chicken is cooked through.
Once done cooking adjust seasoning with salt according to preference before garnishing with freshly chopped cilantro leaves when ready to serve alongside steamed white rice or egg noodles. Enjoy!
Indian Coconut and Lemongrass Curry
Making curry with lemongrass is easy to add flavor and zest to your dish. The key is in the preparation of the lemongrass.
Indian coconut and lemongrass curry is a simple yet enjoyable recipe that can be served over steamed basmati rice or naan bread.
Ingredients:
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon cumin seeds
- 2 tablespoons Madras curry powder
- 1 teaspoon ground turmeric
- ¼ teaspoon apple cider vinegar
- 3 cups vegetable stock or water
- 1 (14-ounce) can of coconut milk
- 3 stalks fresh lemongrass, trimmed and sliced thin (about 2 cups)
Instructions:
- Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger; stir until fragrant (about 2 minutes). Add the cumin seeds and Curry powder; frequently stir for about 3 minutes. Add turmeric and apple cider vinegar; stir to combine all ingredients.
- Pour vegetable stock (or water) and boil; lower heat to simmer for 10 minutes or until thickening slightly. Stir in coconut milk and lemongrass stalks; cover pot with a lid and simmer on low heat for 10 minutes or until thickened as desired. Serve hot over steamed basmati rice or naan bread if desired!
Conclusion: How To Use Lemon Grass In Curry
When it comes to using lemongrass in curry, there are a few key elements to consider:
- Firstly, the flavor of lemongrass pairs well with other traditional curry ingredients like ginger, garlic, and onion.
- Secondly, depending on the spicy heat required, the lemongrass must be adequately cooked or stewed before being added to the curry.
- Lastly, remember that unlike many other herbs and spices used in curries, lemongrass can also be used as part of the main dish rather than just for flavoring.
Using lemongrass in your curries will add an exotic depth of flavor that is sure to entice! My favorite way to use it? I love adding a few sticks during the simmering process for an extra zing!
Thanks for reading my guide on how to use lemongrass in curry – happy cooking!
Frequently Asked Questions
Q: What are the health benefits of using lemongrass in curry?
A: Lemongrass is known to have many health benefits, including aiding digestion, reducing inflammation, and relieving stress. It also boosts the immune system and helps reduce cholesterol levels. Additionally, lemongrass is rich in antioxidants, which can help protect the body from free radicals.
Q: What type of lemongrass should I use in curry?
A: Fresh lemongrass is best for curry as it provides the most flavor. You can also use dried lemongrass. However, it will not have as much flavor as fresh.
Q: How do I prepare lemongrass for use in curry?
A: To prepare lemongrass for use in a curry, start by removing the tough outer leaves. Cut the bottom of the stalk, then cut the stalk into thin slices. Finally, mince the slices to release the flavor.
