THAI VEGETABLE CURRY
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. Also great with added chicken or shrimp. Food & Wine Magazine. Wine: An off-dry gewürztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
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Malikzeeshan malik
[email protected]This is my new favorite curry recipe. It's so flavorful and delicious.
Saju Baju
[email protected]I'm not a great cook, but this recipe was easy to follow and the curry turned out great.
Zizo Mgunuzo
[email protected]This curry is a great way to sneak vegetables into your kids' diets. My kids loved it!
shahzad fazal
[email protected]I'm always looking for new and healthy recipes, and this curry definitely fits the bill.
Marwa Jalil
[email protected]This curry is a great make-ahead meal. I made it on the weekend, and then I reheated it for lunch during the week.
Willyzwrld87
[email protected]I served this curry with jasmine rice, and it was the perfect combination.
Chioma Ogbogu
[email protected]I'm not a fan of spicy food, so I used mild curry paste. The curry was still flavorful, but it wasn't too spicy for me.
Aliza Awan
[email protected]I'm a vegetarian, and I'm always looking for new and exciting vegetarian recipes. This curry is definitely a keeper!
Faizamunier Faiza
[email protected]This curry is so easy to make, and it's a great way to get your daily dose of vegetables. I love that you can customize it with your favorite vegetables and spices.
Kt Howard
[email protected]I made this curry for a party, and it was a huge hit! Everyone loved the flavor and the creamy texture.
Safee Junjua
[email protected]This recipe is a great way to use up leftover vegetables. I added some broccoli and carrots to the curry, and it turned out great.
mbr01 toyboy
[email protected]I followed the recipe exactly, but my curry turned out bland and watery. I'm not sure what went wrong.
Afrin Sanika
[email protected]I'm not a big fan of Thai food, but this curry was surprisingly delicious. The vegetables were fresh and flavorful, and the curry sauce was rich and creamy. I would definitely recommend this recipe to anyone who is looking for a tasty and healthy mea
Falak Noor
[email protected]This Thai vegetable curry was a hit with my family! The flavors were so rich and complex, and the vegetables were cooked perfectly. I especially loved the addition of coconut milk, which gave the curry a creamy and velvety texture. I will definitely