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Lemongrass and Coconut Curry with Summer Vegetables

Lemongrass and Coconut Curry with Summer Vegetables Recipe

  • 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 1/4-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 13 1/2-oz. 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)
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