Thai Vegetable Curry

Ingredients

• 1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
• 1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes
• 1 tomato, chopped
• ¹/₃ cup drained canned bamboo shoots, halved
• 1 onion, sliced thin
• 1 ½ tablespoons cooking oil
• 1 to 1 1/2 teaspoons Thai green curry paste
• + 21 more ingredients
• • ¹/₃ cup thin-sliced basil leaves
  • 1 ½ teaspoons lime juice
  • 1 ½ tablespoons soy sauce
  • 1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
  • 1 ²/₃ cups canned unsweetened coconut milk (one 15-ounce can)
  • ¹/₃ cup thin-sliced basil leaves
  • 1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 ½ tablespoons cooking oil
  • 1 teaspoon brown sugar
  • 1 ²/₃ cups canned unsweetened coconut milk (one 15-ounce can)
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon salt
  • 1 to 1 1/2 teaspoons Thai green curry paste
  • 1 onion, sliced thin
  • 1 tomato, chopped
  • ¹/₃ cup drained canned bamboo shoots, halved
  • 1 ½ teaspoons lime juice
  • 1 teaspoon brown sugar
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 1 cup canned low-sodium chicken broth or homemade stock

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, ...

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