Lemongrass Virgin No More!

posted in: Cooking | 0

I still didn’t what I was going to do with lemongrass so at about 4ish I started doing some recipe searches.  I figured it would be something Thai since they use lemongrass a lot.  I was ready for a soup or something along those lines.  I came across a recipe that called for lemongrass AND green beans!  Score!  I modified it, as I always do, to use what I had.  It was a light recipe and we count our calories so I did keep it light but still yummy.

After I started mincing the lemongrass it occurred to me that I had NO idea which part was the edible part!  Google (and Matt) to the rescue!  I’m glad I had him look it up cause I was about to use the non edible part.  Turns out, the part that is used in cooking is the lower 3rd which is the white part and the light green part.  It was SO aromatic!  I had never cooked with lemongrass so I had no idea how citrusy it really smells.

Thai Pork and Green Beans

1 cup uncooked green beans, washed and cut into bitesize pieces
cooking spray
1 large garlic clove, minced
1 cup light coconut milk, divided
2 tbsp green curry paste 
1 tbsp packed light brown sugar
1 tbsp soy sauce
1 tbsp minced lemongrass
1 pound lean pork tenderloin cut into thin strips

2 cups cooked rice (jasmine prefered)


Steam the green beans over boiling water for 5 minutes or until tender.  Drain well and set aside.


In a measuring cup, combine 3/4 cups of  the light coconut milk, the green curry paste, brown sugar, soy sauce and lemongrass.  Coat a large skillet with cooking spray and set over medium heat.  Once hot, add the garlic and cook for 1 minute, stirring constantly.  Add the coconut milk and curry paste mixture.  Bring to a simmer.

Add the pork and reduce the heat to medium low.  Simmer, stirring occasionally, until the pork  is cooked through, about 12 minutes.  Add the green beans and remaining 1/4 cup of light coconut milk.  Simmer until hot, about 1 minute more.  Serve over rice


Serves 4



I *think* green curry paste can be purchased in the Asian section of the supermarket but I am not sure.  I got mine at Whole Foods.  This is actually not coconuty at all so if you don’t like coconut, like I used to, don’t shy away from this recipe.  This is also a mild dish (I made it mild so my 15 month old son could eat it) so if you like it spicy (and who doesn’t??) you can minced jalapeno or Thai chili when you cook the garlic.

I’m so glad we are actually using the stuff from our vegetable box.  I was worried we’d just throw it all out.  Of course, that’s only a small portion of the box used to, we still have a long way to go!

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