Ingredients for - Thai Vegetable Curry
How to cook deliciously - Thai Vegetable Curry
1. Stage
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.
2. Stage
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.
3. Stage
Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
4. Stage
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.
5. Stage
Wine Recommendation: An off-dry gewürztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.
