Thai Green Curry

Ingredients

• 1 tablespoon asian fish sauce (also available at most supermarkets)
• 10 oz carrots 
• 2 tablespoons brown sugar dark (preferably )
• 8 ounces green beans trimmed
• 3 tablespoons curry paste green (available in the Asian aisle at most supermarkets)
• 27 oz coconut milk light canned
• 0.8 cup chicken broth low-sodium
• 2 pounds chicken breasts boneless skinless organic firm cut into 1/4-inch-thick slices (or tofu, cut into 1-inch cubes)
• 1 lb sweet potatoes and into cut into 1-inch pieces
• 1 medium zucchini halved lengthwise cut into 1/2-inch-thick slices

Equipment

• sauce pan
• whisk
• pot

Directions

1. 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.
2. In a 4- to 5-quart heavy pot, cook curry paste over medium heat, stirring constantly for 1 minute.
3. Whisk in coconut milk, chicken broth, fish sauce, and sugar, and simmer briskly until liquid is reduced by about one-third (10-15 minutes).
4. Add sweet potato to pot and simmer until it begins to soften (5 minutes).
5. Add chicken, if using, bring to a simmer, and cook until no longer pink (5 minutes).
6. Add zucchini, blanched vegetables, and tofu (if using). Continue to cook, covered, until zucchini is just tender (3-5 minutes more).
7. Serve.
8. *To make this dish vegetarian, substitute vegetable broth and soy sauce for the chicken broth and fish sauce.