Thai Vegetable Curry
Ready In: 27 mins
Serves: 4
Ingredients
- 1 1⁄2 tablespoons cooking oil
- 1 onion, sliced thin
- 1 1⁄2-3 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 1 cup homemade chicken stock or 1 cup vegetarian stock
- 1 1⁄2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon salt (optional)
- 1⁄3 cup drained canned bamboo shoot, halved
- 1 lb boiling potato, peeled and cut into 1/2-inch cubes, I cube mine smaller then 1/2 inch
- 1 lb broccoli, thick stems removed, tops cut into small florets (1 quart)
- 1 tomatoes, chopped
- 1 finely chopped carrot (optional)
- 1 1⁄2 teaspoons lime juice
- 1⁄3 cup thin-sliced basil leaves (I use fresh Thai Basil)
Directions
- 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.
- 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.
- Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
- Variations:
- 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.
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