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

Description

Thai Vegetable Curry, Recipe

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