Vegetable Curry
Ingredients: 
1 1/2 tbsp cooking oil
1 onion, sliced thin
1 1/4 tsp Thai green curry paste
1 2/3 cups canned coconut milk
1 cup vegetable stock
1 1/2 tbsp soy sauce
1 tsp brown sugar
1 level tsp salt
1/3 cup drained canned bamboo shoots, halved
2 medium-sized potatoes, peeled and cut into small cubes
1 head broccoli, thick stems removed, tops cut into small florets
1 tomato, chopped
1 1/2 tsp lime juice
1/3 cup thinly sliced basil leaves
Method:
In a wok or heavy bottomed deep frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally until they start to soften – about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
Add the coconut milk and stock 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. Serve with steamed rice.
Variations: Other vegetables that could replace the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans and canned baby corn. Try your favorite, or use a combination of vegetables.
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