Thai-Inspired Red Curry Related recipes: Asian, Beans and Grains, Coconut, Eat-Drink-and Weigh Less, Eggplant, Herbs, Low-Fat, Main Dishes, Summer, Tomatoes, Vegetarian
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.
Preparation facts
Yield: 3 servings
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)
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.
Kitchen Tip: Thai-Inspired Red Curry will keep for only about a day or two, and is best eaten fresh. If you need to store it, refrigerate it in a tightly covered container and reheat it gently.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition facts
Serving Size 1 serving
Calories 84
Calories from Fat 9 (11%)
% Daily Value*
2%Total Fat 1g
10%Saturated Fat 2g
16%Dietary Fiber 4g
4%Protein 2g
Copyright © 2009 Aisle7 All rights reserved. www.Aisle7.net
Learn more about Aisle7.
Learn more about the authors of Aisle7 products.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires July 2010.
