Thai Vegetable Curry Recipe

Thai Vegetable Curry Recipe

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!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Serves:

Ingredients

  • tbspcooking oil
  • 1onion
  • tspThai green curry paste
  • 1cupunsweetened coconut milk,(one 15-ounce can), canned
  • 1cupchicken broth,low-sodium
  • tbspsoy sauce
  • 1tspbrown sugar
  • 1tspsalt
  • 1cupbamboo shoots,canned, drained
  • 1lbboiling potatoes,(about 2)
  • 1lbbroccoli
  • 1tomato
  • tsplime juice
  • 1cupbasil leaves,thin-sliced

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Remove from the heat and add the lime juice and basil.

  5. 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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