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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I developed this recipe by taking the things I liked best from many recipes I have tried. This is lacto-ovo and does not use fish sauce. Ingredients:
1 tablespoon olive oil |
1 cup white onion, chopped |
1 -2 tablespoon red curry paste or 1 -2 tablespoon green curry paste |
1 cup vegetable broth |
1 (13 1/2 ounce) can coconut milk |
1/4 cup fresh basil, snipped or 2 tablespoons dried basil |
1 (10 ounce) can bamboo shoots, drained |
3 tablespoons soy sauce |
2 tablespoons brown sugar |
4 -5 cups vegetables, fresh, cut into bite sized pieces (broccoli, mushrooms, peas, cauliflower, zuchinni, asparagus,) |
jasmine rice |
Directions:
1. In a medium saucepan warm oil.
2. Add onions and sauté until clear.
3. Add curry paste and heat for 1 minute.
4. Add broth and coconut milk.
5. Bring just to a boil, reduce heat and simmer for 5 minutes (you could use this 5 minutes to chop vegetables).
6. Add all other and simmer for 10-15 minutes.
7. Serve over jasmine rice.
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