Cooking with Lemongrass
Taught by Diana Kuan
Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.
Lemongrass, sometimes called citronella, is a key ingredient in many Southeast Asian dishes. The unique zesty flavor makes lemongrass a versatile ingredient for appetizers, entrees, desserts, and drinks.
In this 2-hour class, you'll learn the best ways to prepare lemongrass for cooking, and work with other ingredients that are natural companions for this aromatic ingredient, including kaffir lime leaves, galangal, and red chilis. We'll make a delicious dinner of:
- Thai red curry with chicken using red curry paste* that you'll prepare in-class
- Javanese lemongrass and coconut rice
- Fresh lemongrass iced tea
*This class uses chicken and shrimp paste. Unfortunately the curry can't be made vegetarian and we are unable to accommodate anyone with a shrimp allergy. Class is a mix of hands-on and demo.