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Lemongrass And Coconut Curry With Summer Vegetables

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 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 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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