Serve with: steamed jasmine or brown rice.Green curry is a natural anti-inflammatory.


Credit: Romulo Yanes

Recipe Summary test

30 mins
30 mins
1 hr
Makes: 8 servings (serving size: 1 1/4 cups curry)


Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan of water with 1/2 tsp salt to a boil. Blanch green beans and carrots for 2 minutes; drain. Set aside.

  • In a 4- to 5-quart heavy pot, cook curry paste over medium heat, stirring constantly for 1 minute. Whisk in coconut milk, chicken broth, fish sauce, and sugar, and simmer briskly until liquid is reduced by about one-third (10-15 minutes).

  • Add sweet potato to pot and simmer until it begins to soften (5 minutes). Add chicken, if using, bring to a simmer, and cook until no longer pink (5 minutes). Add zucchini, blanched vegetables, and tofu (if using). Continue to cook, covered, until zucchini is just tender (3-5 minutes more). Serve.

  • *To make this dish vegetarian, substitute vegetable broth and soy sauce for the chicken broth and fish sauce.

Nutrition Facts

276 calories; fat 10g; saturated fat 6.6g; mono fat 0.8g; poly fat 0.6g; protein 26g; carbohydrates 20g; fiber 3g; cholesterol 73mg; iron 1mg; sodium 496mg; calcium 42mg.