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Lemongrass and Coconut Curry with Summer Vegetables

The Bon Appétit Test Kitchen
  • 1 minute
  • Serves 4 to 6

INGREDIENTS

2

Chicken breasts, skinless boneless

2

sprigs Basil plus, leaves

3

Garlic cloves

1

1-inch piece Ginger

2

Lemongrass stalks

1

Lime

6 cups

Mixed 1/4-inch-thick sliced vegetables, thick sliced

5

Scallions

2 cups

Chicken broth or vegetable stock

1 13 1/2 ounce can

Coconut milk, light unsweetened

2 tbsp

Thai curry paste

1 tbsp

Fish sauce

1

Rice

1

Kosher salt

1 tbsp

Vegetable oil