Thai Vegetable Curry

Name: Thai Vegetable Curry
Ingredients: 1 1/2 tablespoons cooking oil; 1 onion, sliced thin; 1 to 1 1/2 teaspoons Thai green curry paste; 1 2/3 cups canned unsweetened coconut milk (one 15-ounce can); 1 cup canned low-sodium chicken broth or homemade stock; 1 1/2 tablespoons soy sauce; 1 teaspoon brown sugar; 1 teaspoon salt; 1/3 cup drained canned bamboo shoots, halved; 1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes; 1 pound broccoli, thick stems removed, tops cut into small florets (1 quart); 1 tomato, chopped; 1 1/2 teaspoons lime juice; 1/3 cup thin-sliced basil leaves

14 ingredients

6 steps

Ingredients

1 1/2 tablespoons cooking oil
1 onion, sliced thin
1 to 1 1/2 teaspoons Thai green curry paste
1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)
1 cup canned low-sodium chicken broth or homemade stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt
1/3 cup drained canned bamboo shoots, halved
1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes
1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
1 tomato, chopped
1 1/2 teaspoons lime juice
1/3 cup thin-sliced basil leaves

Directions

1

In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
2

Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
3

Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
4

Variations
5

Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.
6

Wine Recommendation: An off-dry gewurztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.