Give each stalk a bash with the flat side of your knife to split the bulb open, releasing the aromatic oils, then chuck them straight into curries, soups and sauces to infuse like a teabag. Just make sure to fish the sticks out before serving!
Alternatively, whizz them up in a blender with other ingredients for a homemade curry paste. For inspiration, have a look at our recipes for red thai curry paste and green thai curry paste.
Keep in a bag in the fridge for maximum freshness. Good for freezing, too, if you want to stock up.
Country of origin
Produced in Spain