Thai Vegetable Curry Recipe

Name: Thai Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons cooking oil; 1 onion, sliced thin; 1 to 1 1/2 teaspoons Thai green curry paste; 1 2/3 cups canned unsweetened coconut milk (one 15-ounce can); 1 cup canned low-sodium chicken broth or homemade stock; 1 1/2 tablespoons soy sauce; 1 teaspoon brown sugar; 1 teaspoon salt; 1/3 cup drained canned bamboo shoots, halved; 1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes; 1 pound broccoli, thick stems removed, tops cut into small florets (1 quart); 1 tomato, chopped; 1 1/2 teaspoons lime juice; 1/3 cup thin-sliced basil leaves

Servings: persons

1 1/2 tablespoons cooking oil
1 onion, sliced thin
1 to 1 1/2 teaspoons Thai green curry paste
1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)
1 cup canned low-sodium chicken broth or homemade stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt
1/3 cup drained canned bamboo shoots, halved
1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes
1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
1 tomato, chopped
1 1/2 teaspoons lime juice
1/3 cup thin-sliced basil leaves

1
In 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.
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.
4
Variations
5
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.
6
Wine Recommendation: An off-dry gewurztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons cooking oil, 1 onion, sliced thin, 1 to 1 1/2 teaspoons Thai green curry paste, 1 2/3 cups canned unsweetened coconut milk (one 15-ounce can), and more.

Yes, Thai Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Vegetable Curry

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