Cook Share and Feast

I have been looking for a recipe where I can use the lemon grass I bought earlier.  So I found this Vietnamese which I modified since I could not find the spices mentioned in the recipe.  So I used the red Thai curry paste instead of the spice powder.  But it turned out delicious and spicy.

Ingredients:

• 2 teaspoons cooking oil
• 3-4 garlic finely chopped
• 1 teaspoon finely chopped ginger
• 1 stalk of lemon grass
• 1 teaspoon red Thai curry paste
• ¼ cup coconut milk
• 1 teaspoon chili powder
• ½ lb string (green) beans
• 1 medium potatoes
• 1 ½ cups water
• Salt to taste

Method:

• In a small bowl mix together red Thai curry paste and coconut milk and set aside
• Cut both ends of lemon grass and cut into 2 pieces.  Smash the 2 pieces with a knife to release the flavor.
• Split green beans lengthwise and then cut into about 1 inch pieces
• Peel and cut potatoes into about ½ inc cubes
• Add oil to a saucepan and add ginger and garlic and saute for a minute or until garlic turns lightly golden.
• Add lemon grass and fry for a minute
• Add chopped potatoes, green beans, chili powder, salt and red curry paste mixture, and water.
• Cover and cook for about 15 minutes or until the gravy thickens.
• Serve warm with rice or any flat bread (Indian Naan, Roti, Chappathi etc.)

Source: Adapted and modified from Vietnamese Potato and Green Been Curry