Lemongrass And Coconut Curry With Summer Vegetables

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 1/4-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 13 1/2-oz. 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)