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
How to Make It
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.
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
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Aggregate Rating value: 4
Review Count: 4519
Worst Rating: 0
Best Rating: 5
Author Name: Sil61
Review Body: Did not like this recipe. I actually started the sauce and before I put the vegetables in, i tasted it. It was way to salty, the soya sauce was just wrong and there was not enough cur curry flavor. I threw it all out and started over by just winging it, adjusting the amount of curry paste as I went, using fish sauce instead of soya sauce and omitting the salt. That turned out great!
Review Rating:
Date Published: 2017-11-10
