Thai-Inspired Green Curry
- 1 cup light coconut milk
- 1 cup vegetable broth or chicken stock
- 1 tsp green curry paste
- 1 3-inch piece of lemongrass, cut in two, then split lengthwise, or 1 teaspoon grated lemon zest
- 2 Tbs Thai fish sauce (nam pla) (optional)
- 1 small yellow summer squash (about 4 ounces), cut into 1/2-inch-thick half-rounds
- 1 cup (about 4 ounces) zucchini, cut into 1/2-inch-thick half-rounds
- 1 cup small broccoli florets
- 2 Tbs minced fresh cilantro (optional)
- In a medium saucepan, combine the coconut milk, broth or stock, and green curry paste. Whisk to combine.
- Add the lemongrass or lemon zest. Bring to a boil over high heat, then reduce the heat and simmer, covered, for 15 minutes.
- Remove and discard the lemongrass stalk, if used. Stir in the fish sauce, if used. Add the squash, zucchini, and broccoli, and bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are just tender. Serve hot, sprinkled with cilantro if desired.
Kitchen Tip: This dish will keep for only about a day or two, and is best eaten fresh. If you need to store it, refrigerate it in a tightly covered container and reheat it gently.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.