Vegetarian Thai Curry

I developed this recipe by taking the things I liked best from many recipes I have tried. This is lacto-ovo and does not use fish sauce.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  cup  white onion, chopped
• 1 -2  tablespoon red curry paste or 1 -2  tablespoon green curry paste
• 1  cup vegetable broth
• 1 (13 1/2ounce) can coconut milk
• 1⁄4 cup fresh basil, snipped or 2  tablespoons dried basil
• 1 (10 ounce) can bamboo shoots, drained
• 3  tablespoons soy sauce
• 2  tablespoons brown sugar
• 4 -5  cups  vegetables, fresh, cut into bite sized pieces (broccoli, mushrooms, peas, cauliflower, zuchinni, asparagus,)
•  jasmine rice

Directions

1. In a medium saucepan warm oil.
2. Add onions and sauté until clear.
3. Add curry paste and heat for 1 minute.
4. Add broth and coconut milk.
5. Bring just to a boil, reduce heat and simmer for 5 minutes (you could use this 5 minutes to chop vegetables).
6. Add all other and simmer for 10-15 minutes.
7. Serve over jasmine rice.