Thai Vegetable Curry

Food & Wine, 1998

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons  cooking oil
• 1  onion, sliced thin
• 1 -1 1⁄2 teaspoon  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  stock
• 1 1⁄2 tablespoons soy sauce
• 1  teaspoon brown sugar
• 1  teaspoon salt
• 1⁄3 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 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.
3. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
4. Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.