Green Curry with Thai Inspiration
Green Curry with Thai Inspiration
Serves: 3
Really good, authentic Thai ingredients are widely available in many American grocery stores these days, thanks to a growing interest in ethnic foods. This dish is intensely seasoned! However, it gets toned down and balanced by the soothing coconut milk.
Calorie: 67, Proteins: 4 g, Total Fat: 1 g, Fiber: 3 g.


1 cup light coconut milk 1 cup vegetable broth or chicken stock 1 tsp green curry paste 1 each 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 each 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.

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