Lemongrass and Coconut Curry with Summer Vegetables

• Gluten free

• Meat

  • 2 Chicken breasts, skinless boneless

• Produce

  • 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

• Canned Goods

  • 2 cups Chicken broth or vegetable stock
  • 1 13 1/2-ounce can Coconut milk, light unsweetened
  • 2 tbsp Thai curry paste

• Condiments

  • 1 tbsp Fish sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on bonappetit.com

Ingredients

• 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 ¼-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 13½-ounce 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)