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Thai Vegetable Curry

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Green curry paste can be pretty fiery. If that's appealing to you, lay it on! If not, use just a little, or try red or yellow curry paste instead. These are somewhat milder—though in no way bland—and they're becoming more and more available in the Asian section of supermarkets. Serve the curry with steamed jasmine or regular white rice.Plus: More Vegetable Recipes and Tips

By Food & Wine
September 2013

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Credit: © Melanie Acevedo

Recipe Summary

Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

Notes

Variations
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.

Suggested Pairing

An off-dry Gewürztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.

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