Real Recipes From Real Home Cooks ®
Lemongrass and Coconut Curry with Summer Vegetables
"You can use any combination of long beans, summer squash, peas, or bell peppers to adapt this recipe to the vegetables you have on hand. Any type of Thai curry paste will work, too, depending how much heat you prefer. Red is the mildest; green is much spicier...."
INGREDIENTS
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1 tablespoon vegetable oil
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2 tablespoons (or more) Thai curry paste
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5 scallions, thinly sliced, white and pale-green parts and dark-green parts divided
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3 garlic cloves, thinly sliced
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1 1-inch piece peeled ginger, thinly sliced
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6 cups mixed 1/4-inch-thick sliced vegetables (such as Japanese eggplant, long beans, summer squash, and bell peppers)
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2 lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin
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2 cups (or more) chicken broth or vegetable stock
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1 13 1/2-oz. can light unsweetened coconut milk
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2 skinless, boneless chicken breasts, cut into small cubes (optional)
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2 sprigs basil plus leaves for garnish
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1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam; optional)
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Kosher salt
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Steamed rice (optional)
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Lime wedges (optional)
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