How To Make Thai Vegetable Curry
This Thai version of vegetable curry packs a flavorful punch with earthy bamboo shoots and tender veggies, all simmered in a creamy coconut broth!
Serves:
Ingredients
- 1½tbspcooking oil
- 1onion
- 1¼tspThai green curry paste
- 1cupunsweetened coconut milk,(one 15-ounce can), canned
- 1cupchicken broth,low-sodium
- 1½tbspsoy sauce
- 1tspbrown sugar
- 1tspsalt
- 1cupbamboo shoots,canned, drained
- 1lbboiling potatoes,(about 2)
- 1lbbroccoli
- 1tomato
- 1½tsplime juice
- 1cupbasil leaves,thin-sliced
Instructions
-
In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, for about 3 minutes, until starting to soften.
-
Stir in the curry paste and fry, stirring, for 1 minute. 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, for about 10 minutes, until the vegetables are tender. Stir in the tomato and heat through for about 2 minutes.
-
Remove from the heat and add the lime juice and basil.
-
Serve and enjoy!
Nutrition
- Calories: 343.30kcal
- Fat: 18.92g
- Saturated Fat: 11.41g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.27g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 38.77g
- Fiber: 7.40g
- Sugar: 7.85g
- Protein: 10.51g
- Cholesterol: 1.95mg
- Sodium: 1061.55mg
- Calcium: 109.42mg
- Potassium: 1396.88mg
- Iron: 4.40mg
- Vitamin A: 66.31µg
- Vitamin C: 134.10mg
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