Thai Vegetable Curry Recipe

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Ingredients:

Serving

1 1/2 tbsp cooking oil
1 onion, sliced thin
1 -1 1/2 tsp thai green curry paste
1 2/3 cups canned unsweetened coconut milk (1 15-oz can)
1 cup canned low sodium chicken broth or 1 cup homemade stock
1 1/2 tbsp soy sauce
1 tsp brown sugar
1 tsp salt
1/3 cup drained canned bamboo shoot, halved
1 lb boiling potato, peeled and cut into 1-inch cubes (about 2)
1 lb broccoli, thick stems removed, tops cut into small florets (1 quart)
1 tomato, chopped
1 1/2 tsp lime juice
1/3 cup thin- sliced basil leaves

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.62 Kcal (1820 kJ)
Calories from fat	269.54 Kcal
		% Daily Value*
Total Fat	29.95g	46%
Sodium	1084.82mg	45%
Potassium	1081.67mg	23%
Total Carbs	39.69g	13%
Sugars	14.61g	58%
Dietary Fiber	9.74g	39%
Protein	9.14g	18%
Vitamin C	123.4mg	206%
Vitamin A	1.1mg	38%
Iron	4.4mg	25%
Calcium	115.5mg	12%

Amount Per 100 g
Calories	95 Kcal (398 kJ)
Calories from fat	58.91 Kcal
		% Daily Value*
Total Fat	6.55g	46%
Sodium	237.12mg	45%
Potassium	236.43mg	23%
Total Carbs	8.67g	13%
Sugars	3.19g	58%
Dietary Fiber	2.13g	39%
Protein	2g	18%
Vitamin C	27mg	206%
Vitamin A	0.2mg	38%
Iron	1mg	25%
Calcium	25.2mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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