Jo Pratt blends authentic ingredients into a quick homemade paste that forms the base of her Thai green chicken curry. If you are in a rush you could use a shop-bought curry paste.

More lemongrass recipes

Lemongrass can be bought fresh, dried or powdered. Most supermarkets stock it now, or look for it at specialist markets. If you can’t buy lemongrass, then substitute lemon zest.

Fresh lemongrass or lemongrass paste will keep in the fridge for about a week.

Lemongrass stalks can be lightly crushed and added to dishes such as curry during cooking; these are always removed before serving. Alternatively, remove the hard outer leaves, then finely chop the soft inner core or pound it to a paste. Lemongrass stalks also make fragrant kebab skewers and basting brushes.

More lemongrass recipes

Hot and sour sweetcorn risotto

Chicken satay burgers

Fragrant chicken noodle soup

Thai-style chicken meatball soup

Thai salmon fish cakes

Monkfish satay, roast carrots, peanuts and lime

Kanom jeen namya pla (Southern Thai fish curry with rice noodles)

Vegetable Thai curry

Chicken, lime and lemongrass soup

Fresh fruit salad

Black chicken curry, fried leeks and yellow rice

One-pot chicken with coconut rice, spring veg and satay sauce

Chicken inasal

Turmeric, lemongrass and honey tea

Bo kho

Prawn laksa with rice noodles and crispy prawns

Warm tomato and goats' cheese salad with hazelnuts

Lemongrass and coriander cod

Vegetable Thai red curry

Miso vegetable noodle bowl

Thai massaman chicken curry

Turbot Grénobloise with sea herbs and wild garlic

Vietnamese-style loaded fries

Vegan Thai larb

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Anise

Basil

Bay leaf

Chervil

Chives

Fresh coriander

Curry leaves

Dill

Fines herbes

Herbes de provence

Hyssop

Lemon balm

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