Thai Vegetable Curry
Food & Wine
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
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