Thai Vegetable Curry Asian Recipes Coconut Milk Recipes Green Curry Recipes

Ingredients

1 1/2 tbsp. Cooking oil

1 onion

1 1/4 tsp. Thai green curry paste

1 c. canned unsweetened coconut milk (one 15-ounce can)

1 c. canned low-sodium chicken broth or homemade stock

1 1/2 tbsp. soy sauce

1 tsp. brown sugar

1 tsp. salt

c. drained canned bamboo shoots

1 lb. boiling potatoes (about 2)

1 lb. broccoli

1 tomato

1 1/2 tsp. lime juice

c. thin-sliced basil leaves

Preparation

Step 1In 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.Step 2Add 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.Step 3Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.Step 4Variations: 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.Step 5Wine Recommendation: An off-dry gewürztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.