Lemon Grass & Green Bean Curry
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Prep: 10 mins
Cook: 25 mins
Get a nose-full of aromatic lemon grass as you stir together this classic Thai dish packed with fresh green beans.
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878 kcal
(per portion)
Ingredients you'll need
  • 200g brown basmati rice
  • 1 lemon grass stem
  • 2 tomatoes
  • 250g sweet potatoes
  • 1 tsp turmeric
  • 23g Thai green curry paste
  • 200ml coconut milk
  • 1 courgette
  • 250g French beans
  • 1 lime
  • 2 tsp black mustard seeds
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • 400ml hot water
You'll need
  • Small pan with a lid
  • Wok with a lid
  • Colander
  • Small frying pan
Step by step this way
  • 1.

    Tip the rice into a small pan. Pour in 400ml boiling water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.

  • 2.

    Meanwhile, trim the lemongrass and strip off the tough outer leaves. Add these to the rice. Slice the tender middle finely. Trim and cut the courgette into 2 cm cubes. Rinse the tomatoes and cut into wedges. Scrub the sweet potato and chop it in to small chunks.

  • 3.

    Put the turmeric, curry paste, lemongrass and 1 tbsp oil in a wok and stir on a low heat for 1 min till sizzling. Add the courgette and fry for 2 mins, stirring. Stir in the coconut milk, add the tomatoes and bring to a simmer.

  • 4.

    Add the potatoes. Turn the heat down low. Pop on the lid. Simmer for 15 mins, till the potatoes are nearly tender. Trim the beans and halve them.

  • 5.

    Add the beans to the wok and stir in. Add a tiny splash of hot water if you think it needs to be saucier. Pop the lid back on. Simmer for another 2-3 mins, till the veg are tender but still with a bit of crunch.

  • 6.

    Quarter the lime. Heat a small pan with ½ tbsp oil. Add the mustard seeds and fry for 1 min or till they start to pop. Tip over the curry. Serve the rice and curry with the lime wedges.

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