Thai Vegetable Curry

wtorek, 4 lutego 2014

Thai Vegetable Curry

Time: 27 mins


  • 1 1/2 tablespoons cooking oil
  • 1 onion, sliced thin
  • 1 1/2-3 teaspoons thai green curry paste
  • 1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)
  • 1 cup canned low sodium chicken broth or 1 cup homemade chicken stock or 1 cup vegetarian stock
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon salt (optional)
  • 1/3 cup drained canned bamboo shoot, halved
  • 1 lb boiling potato, peeled and cut into 1/2-inch cubes, I cube mine smaller then 1/2 inch
  • 1 lb broccoli, thick stems removed, tops cut into small florets (1 quart)
  • 1 tomato, chopped
  • 1 finely chopped carrot (optional)
  • 1 1/2 teaspoons lime juice
  • 1/3 cup thin-sliced basil leaves (I use fresh Thai Basil)


  • 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, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
  • 3 Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
  • 4 Variations:.
  • 5 Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.

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