Green Curry with Thai Inspiration
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
Calorie: 67, Proteins: 4 g, Total Fat: 1 g, Fiber: 3 g.
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.