Remove any tough outer leaves from the lemongrass and cut off the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry pot for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar.
Time-saving Tip: Instead of using fresh lemongrass, substitue 3 Tbsp. bottled OR frozen prepared lemongrass (bottled lemongrass can be found at some supermarkets, or look for the frozen type at your Asian food store).
