Cooking with Lemongrass
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
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 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.