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Lemongrass and Coconut Curry with Summer Vegetables
http://www.bonappetit.com/recipes/2012/07/lemongrass-and-coconut-c...
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Ingredients
categorized
original
1 tablespoon vegetable oil
2 tablespoons (or more) Thai curry paste
5 scallions, thinly sliced, white and pale-green parts and dark-green parts divided
3 garlic cloves, thinly sliced
1 1-inch piece peeled ginger, thinly sliced
6 cups mixed 1/4-inch-thick sliced vegetables (such as Japanese eggplant, long beans, summer squash, and bell peppers)
2 lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin
2 cups (or more) chicken broth or vegetable stock
1 13 1/2-oz. can light unsweetened coconut milk
2 skinless, boneless chicken breasts, cut into small cubes (optional)
2 sprigs basil plus leaves for garnish
1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam; optional)
Kosher salt
Steamed rice (optional)
Lime wedges (optional)
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Basil plus, leaves
(
2
sprigs
)
Ginger
(
1
1-inch piece
)
Lemongrass stalks
(
2
)
Lime
(
1
)
Mixed 1/4-inch-thick sliced vegetables, thick sliced
(
6
cups
)
Scallions
(
5
)
Meat
Chicken breasts, skinless boneless
(
2
)
Canned Goods
Chicken broth or vegetable stock
(
2
cups
)
Coconut milk, light unsweetened
(
1
13 1/2-oz. can
)
Condiments
Fish sauce
(
1
tablespoon
)
Cooking & Baking
Garlic cloves
(
3
)
Kosher salt
(
1
)
Vegetable oil
(
1
tablespoon
)
Pasta & Grains
Rice
(
1
)
Thai curry paste
(
2
tablespoons
)
Preparation
Read recipe preparation on
bonappetit.com
Bon Appetit
www.bonappetit.com
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Social Stats
69.1
Rating
1-100
45
Tweets
165
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Views
620
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Recipe Stats
Published July 1, 2012 (7 months ago).
51 people saved this recipe.
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