Red Curry with Thai Inspiration
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.
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
Add the green beans and simmer until tender. Serve hot, topped with
minced fresh basil.