Wednesday, 22 September 2010

A Twist on Curry at Home, Chapter 2

During the last Labour Day weekend I was in Winnipeg for another daytrip, which has in the past almost always included a stop at a Chinese supermarket.  This time my curiosity got the best of me and I bought some fresh lemongrass. Named for being a grass with a citrus aroma and flavour, lemongrass can be featured quite prominently in tropical Asian cuisines, including Thai.  I had never cooked with lemongrass before, and the last time I had the urge to try cooking with lemongrass was dashed when I discovered that I could only find the frozen variety in Brandon.