Lemongrass Stock for Curries
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!
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 1 quart, about
UNITS: US
INGREDIENTS
Nutrition- 4
- 1
- 8thin sliced rounds fresh ginger
- 10
- 1⁄2teaspoon salt
- 1teaspoon coriander seed
- 6cups cold water
Advertisement
DIRECTIONS
- Place all the ingredients in a medium saucepan.
- Bring the stock to a boil, reduce the heat, and simmer, uncovered, for about 40 minutes.
- Pour the stock through a strainer, pressing as much liquid as possible out of the vegetables.
- Discard vegetables.
Advertisement