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photo Lemongrass and Coconut Curry with Summer Vegetables Recipe | Say Mmm

Lemongrass and Coconut Curry with Summer Vegetables

This recipe contains unsweetened coconut milk, skinless, boneless chicken breasts, vegetable oil, vegetables, curry paste and more.
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Servings:??  | Calories:8194 | Total Fat:821g  | Chol:151mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 821g
1262 %
Sat Fat 706g
3531 %
Total Carb 194g
65 %
Fiber 18g
70 %
Sugars 6g
Cholesterol 151mg
50 %
Sodium 5412mg
226 %
Protein 154g
308 %
89% Unsweetened coconut milk
5% Others combined
3% Skinless, boneless chicken breasts
1% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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)

Directions : View recipe directions on
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