Thai Vegetable Curry

Nutrition

Ingredients

Directions

1. 1

   In a dutch oven , heat the oil over moderate heat

2. 2

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

3. 3

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

4. 4

   Add the coconut milk and broth and bring to a boil

5. 5

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

6. 6

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

7. 7

   Stir in the tomato and heat through , about 2 minutes

8. 8

   Remove from the heat and add the lime juice and basil

9. 9

   Other vegetables that would taste good in place of the broccoli include carrots , eggplant , cauliflower , snow peas , cabbage , green beans , and canned baby corn

10. 10

    Try your favorite , or use a combination of vegetables