Thai Vegetable Curry

Name: Thai Vegetable Curry
Ingredients: 1 12 tablespoons cooking oil; 1 onion, sliced thin; 1 -1 12 teaspoon thai green curry paste; 1 23 cups canned unsweetened coconut milk (one 15-ounce can); 1 cup canned low sodium chicken broth or 1 cup homemade stock; 1 12 tablespoons soy sauce; 1 teaspoon brown sugar; 1 teaspoon salt; 13 cup drained canned bamboo shoot, halved; 1 lb boiling potato, peeled and cut into 1-inch cubes (about 2); 1 lb broccoli, thick stems removed, tops cut into small florets (1 quart); 1 tomatoes, chopped; 1 12 teaspoons lime juice; 13 cup thin-sliced basil leaves

14 ingredients

8 steps

Ingredients

1 12 tablespoons cooking oil
1 onion, sliced thin
1 -1 12 teaspoon thai green curry paste
1 23 cups canned unsweetened coconut milk (one 15-ounce can)
1 cup canned low sodium chicken broth or 1 cup homemade stock
1 12 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt
13 cup drained canned bamboo shoot, halved
1 lb boiling potato, peeled and cut into 1-inch cubes (about 2)
1 lb broccoli, thick stems removed, tops cut into small florets (1 quart)
1 tomatoes, chopped
1 12 teaspoons lime juice
13 cup thin-sliced basil leaves

Directions

1

In a Dutch oven, heat the oil over moderate heat.
2

Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
3

Stir in the curry paste and fry, stirring, for 1 minute.
4

Add the coconut milk and broth and bring to a boil.
5

Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli.
6

Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
7

Stir in the tomato and heat through, about 2 minutes.
8

Remove from the heat and add the lime juice and basil.