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Thai Vegetable Curry
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Servings: 4
Prep Time: n/a
Cook Time: n/a
Ingredients
1 1/2 Tablespoons Vegetable Oil
1 Onions, sliced thin
1 Teaspoon Curry Paste - Green
1 (15 ounce) Can Unsweetened Milk - Coconut
1 Cup Vegetable Broth
1 1/2 Tablespoons Soy Sauce
1 Teaspoon Sugar - Brown
1 teaspoon Seasoning - Salt
1/3 Cup (canned, drained, halved) Bamboo Shoots
1 Pound (cut into 1 inch cubes) Potatoes
1 lb Broccoli
1 Tomatoes, chopped
1 1/2 teaspoon Lime Juice
1/3 Cup (thinly sliced) Basil
Cooking Directions
1. In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3-4 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. Feel free to serve with hot sauce to kick up the spicyness.
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