This versatile coconut curry recipe is incredibly easy to make vegetarian (using vegetable stock, omitting the chicken, not using fish sauce, etc.).
Ingredients
4 TO 6 SERVINGS
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 ¼-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 13½-ounce 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)
Preparation Step 1
Heat oil in a large pot over medium heat. Add 2 Tbsp. curry paste and cook, stirring, until fragrant, about 1 minute. Add white and pale-green parts of scallions, garlic, and ginger. Cook, stirring often and reducing heat if necessary to prevent browning, until softened, about 4 minutes. Increase heat to medium; add vegetables and lemongrass. Step 2
Cook, stirring occasionally, until vegetables are just beginning to soften, 5–10 minutes. Add broth and coconut milk (add additional broth if needed to cover vegetables) and bring to a simmer. Add chicken, if desired, and basil sprigs; very gently simmer until chicken is cooked through, about 10 minutes.
Step 3
Add 1 Tbsp. fish sauce, if desired. Season to taste with salt or more fish sauce or curry paste for extra flavor and spice, if desired. Garnish with dark-green parts of scallions and basil leaves.
Step 4
Serve with rice and lime wedges for squeezing over, if desired.
Comments