Thai Vegetable Curry

Thai Vegetable Curry
Photo by © Melanie Acevedo

Ingredients

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

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, ...

View full recipe at My Recipes

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