Potatoes and String Beans with Lemon grass


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.


  • 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


  • 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

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