VEGETARIAN THAI CURRY

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Vegetarian Thai Curry image

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.

Provided by Robin in Kansas

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • In a medium saucepan warm oil.
  • Add onions and sauté until clear.
  • Add curry paste and heat for 1 minute.
  • Add broth and coconut milk.
  • Bring just to a boil, reduce heat and simmer for 5 minutes (you could use this 5 minutes to chop vegetables).
  • Add all other and simmer for 10-15 minutes.
  • Serve over jasmine rice.

Nutrition Facts : Calories 456.6, Fat 19.9, SaturatedFat 16, Sodium 796.6, Carbohydrate 68.2, Fiber 2.6, Sugar 62.2, Protein 5

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