Recipe

Thai Vegetable Curry Recipe

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Ingredients

1-1 1/2 tsp thai green curry paste .
1 tsp salt (optional) .
1 onion, sliced thin .
1 tomato, sliced .
1 lb broccoli, thick stems removed, tops cut into small florets (1 quart) .
1 tsp brown sugar .
1 2/3 c canned unsweetened coconut milk (one 15-oz can) .
1 lb boiling potatoes, peeled & cut into 1/2-inch cubes (about 2) .
1 1/2 tbsps cooking oil .
1 c canned low sodium chicken broth or homemade chicken stock or vegetarian stock .
1 finely sliced carrot (optional) .
1/3 c thin-sliced basil leaves .
1 1/2 tsps lime juice .
1/3 c drained canned bamboo shoots, halved .
1 1/2 tbsps soy sauce

Directions

Step #1 In a Dutch oven, heat the oil over moderate heat.
Step #2 Add the onion & cook, stirring every once in awhile, until starting to soften, about 3 mins.
Step #3 Stir in the curry paste & fry, stirring, for 1 min.
Step #4 Add the coconut milk & broth & bring to a boil.
Step #5 Stir in the soy sauce, brown sugar, bamboo shoots, salt, potatoes, & broccoli.
Step #6 Reduce the heat & let simmer, partially covered, until the vegetables are tender, about 10 mins.
Step #7 Stir in the tomato & heat through, about 2 mins.
Step #8 Remove from the heat & add the lime juice & basil.
Step #9 Variations:.
Step #10 Other vegetables that would taste good in place of the broccoli include carrots, green beans, snow peas, eggplant, cabbage, cauliflower, & canned baby corn.
Step #11 Try your favorite, or use a combination of vegetables.
Enjoy the Thai Vegetable Curry recipe

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