HealthNotes

Thai-Inspired Green Curry

• From: Eat, Drink, and Weigh Less

Ingredients

• 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)

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.

Directions

• 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.