Red Curry with Thai Inspiration
Red Curry with Thai Inspiration
Serves: 3
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.
Calorie: 84, Proteins: 2 g, Total Fat: 1 g, Fiber: 4 g.


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)


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.

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