- 1 1/2 tablespoons cooking oil
- 1 onion, sliced thin
- 1 teaspoon Thai green curry paste
- 1 (15 ounce) can unsweetened coconut milk
- 1 cup canned low-sodium chicken broth or homemade stock
- 1 1/2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1/3 cup drained canned bamboo shoots, halved
- 1 pound boiling potatoes, peeled and cut into 1-inch cubes
- 1 pound broccoli, thick stems removed, tops cut into small florets
- 1 tomato, chopped
- 1 1/2 teaspoons lime juice
- 1/3 cup thin-sliced basil leaves
- 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.