Ingredients for Thai Vegetable Curry
- Cooking Oil
- 1 medium onion, chopped
- Green Curry Paste
- Canned Unsweetened Coconut Milk
- Low Sodium Chicken Broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- Bamboo Shoot
- Boiling Potato
- 1 cup broccoli florets
- Tomatoes
- Carrot
- 2 tablespoons lime juice
- Basil Leaves
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How to Make Thai Vegetable Curry
- Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat.
- Add 1 medium onion, chopped, and cook, stirring occasionally, until softened, about 3 minutes.
- Stir in 2 tablespoons of green curry paste (or red/yellow to taste) and fry, stirring constantly, for 1 minute.
- Add 1 (13.5 ounce) can full-fat coconut milk and 1/2 cup vegetable broth. Bring to a boil.
- Stir in 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon salt, 1 cup bamboo shoots (sliced), 1 cup cubed potatoes, and 1 cup broccoli florets.
- Reduce heat to low, cover partially, and simmer until vegetables are tender, about 10-12 minutes.
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained) and heat through, about 2 minutes.
- Remove from heat and stir in 2 tablespoons lime juice and 1/4 cup fresh basil leaves, chopped.
- Serve hot over steamed jasmine rice. Garnish with extra basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
26g
Fat
93g
Carbs
13g
