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Thai Vegetable Medley
Ingredients
  • 12 ounces zucchini, halved lengthwise and cut into 1-inch slices
  • 8 ounces yellow summer squash, halved lengthwise and cut into 1-inch slices
  • 2 cups fresh button or cremini mushrooms, quartered
  • 1 medium red sweet pepper, seeded and cut into 1-inch pieces
  • ⅔ cup sliced leeks (2 medium)
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable broth or chicken broth
  • 2 tablespoons Thai red curry paste
  • ⅓ cup unsweetened coconut milk
  • 1 tablespoon grated fresh ginger
  • ¼ cup torn or shredded fresh basil leaves
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