Name: Thai Vegetable Curry Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1½ tbsp cooking oil; 1 onion; 1¼ tsp thai green curry paste; 1 cup canned unsweetened coconut milk (one 15-ounce can); 1 cup or homemade stock canned low-sodium chicken broth; 1½ tbsp soy sauce; 1 tsp brown sugar; 1 tsp salt; 1 cup drained canned bamboo shoots; 1 lb (about 2) boiling potatoes; 1 lb broccoli; 1 tomato; 1½ tsp lime juice; 1 cup thin-sliced basil leaves

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

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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