Thai Vegetable Curry - cooking recipe

Ingredients

1 1/2 tablespoons cooking oil
1 onion, sliced thin
1 1/2 - 3 teaspoons thai green curry paste
1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)
1 1 cup homemade chicken stock or 1 cup vegetarian stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt (optional)
1/3 cup drained canned bamboo shoot, halved
1 lb boiling potato, peeled and cut into 1/2-inch cubes, I cube mine smaller then 1/2 inch
1 lb broccoli, thick stems removed, tops cut into small florets (1 quart)
1 tomatoes, chopped
1 finely chopped carrot (optional)
1 1/2 teaspoons lime juice
1/3 cup thin-sliced basil leaves (I use fresh Thai Basil)

Preparation

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.