HealthNotes

Thai-Inspired Red Curry

• From: Eat, Drink, and Weigh Less

Ingredients

• 1 cup light coconut milk

• 1/2 cup vegetable broth or chicken stock

• 1 tsp red curry paste

• 1 tsp minced fresh ginger

• 2 Tbs fish sauce (nam pla) (optional)

• 2 tsp brown sugar (optional)

• 1 cup canned diced tomatoes, drained

• 1 cup (about 3 ounces) Japanese or Chinese eggplant, cut into 1/2-inch-thick half-rounds

• 1 cup (about 4 ounces) green beans, cut into 2-inch lengths

• 2 Tbs minced fresh basil (Thai basil, if available)

This makes a great sauce for boneless, skinless chicken breast, baked tofu, seared lean steak or broiled fish. You can eat it on its own as you would a soup, or with a little brown basmati rice.

Directions

• In a medium saucepan, whisk together the coconut milk, broth or stock, red curry paste, and ginger. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.
• Stir in the fish sauce and brown sugar, if used. Add the diced tomatoes and eggplant. Bring to a boil, then reduce the heat and simmer, uncovered, until the eggplant is tender.
• Add the green beans and simmer until tender. Serve hot, topped with minced fresh basil.