Broccoli Tomato Thai Curry ♥ Featured

Authors: A Veggie Venture

Broccoli Tomato Thai Curry ♥

Vegan Done Real". >>

~recipe & photo updated & reposted 2012~
~more recently updated recipes~

2006 Original Post: Supper Simplicity. As full of flavor as color, this spare vegetarian supper hit the right light and fresh note after two weeks of holiday indulgence. This is the first time I've used green curry paste. Its heat is familiar, however, reminiscent of Indian and Thai restaurant dishes I've enjoyed over the years. And even though it's hot-hot-hot outside, the heat in the dish actually felt cooling. Is this authentic Thai? I don't know ... unless authentically delicious is the definition. : - )

2012 Update: Supper Simplicity, indeed.When I remade this last week, it was just as I remembered it, soothing and comforting, definitely comfort food. I'm reposting the recipe now to join a group of other health-conscious food bloggers who are cooking their way through 38 healthy ingredients, the ones from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients. We're nearing the end of the list of vegetables: artichokes, asparagus, avocados, and beets, bell peppers, broccoli, brussels sprouts, carrots, kale, mushrooms, spinach, sweet potatoes, Swiss chard (I picked up here, with (Swiss Chard Skillet Supper with Tomatoes, Corn, Fresh Dill & Feta), now tomatoes and next week, winter squash. Check out what these other bloggers have cooked up for this week:

Alyce - More Time at the Table
Ansh - Spice Roots
Casey - Bookcase Foodie
Jeannette - Jeanette's Healthy Living
Jill - Saucy Cooks
Martha - Simple-Nourished-Living
Mireya - My Healthy Eating Habits
Sarah - Everything in the Kitchen Sink
Bambi - Adobo Down Under


Hands-on time: 25 minutes
Time to table: 35 minutes
Makes 8 cups

1 tablespoon olive oil
1 onion, chopped
1 teaspoon Thai green curry paste (or more, to taste, 1 teaspoon was plenty hot for my taste)

15 ounces canned coconut milk (either light or regular)
3 cups vegetable stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon kosher salt
1 large head broccoli, trimmed aggressively, stalks cut into small pieces, crowns cut into florets (keep the stalk and crown pieces separate)
1 pound Yukon gold potatoes, skins on, diced small

1 large tomato, diced
Juice of a lime
1/3 cup thin-sliced fresh basil
Salt & pepper to taste

Heat the oil on MEDIUM HIGH til shimmery in a large, deep skillet or Dutch oven. Add the onion and sauté until beginning to soften. Stir in the curry paste until well combined.

Add the coconut milk, stock, soy sauce, brown sugar, salt, the broccoli STALKS (reserve the florets for a bit so they don't overcook) and potato. Bring nearly to a boil, adjusting heat as necessary. When the potato is mostly cooked, add the broccoli florets, making sure to stir into the hot liquid. Cover and let cook.

Stir in the tomato and let warm through. Stir in the lime juice and basil. Season to taste and serve.

 2006: If you watch carbs, substitute cauliflower for the potatoes to lower the carbs and keep a soft texture.
 2005: The inspiring recipe called for canned bamboo shoots which seemed "tinnish" compared with the locally grown broccoli and homegrown tomatoes. So I recommend leaving these out.
 2005 & 2012: LEFTOVER REPORT Rewarms beautifully, as good the second day as the first.
 2012: I used red curry paste this time, I'm not an expert but they seem to be interchangeable. I started off with a half teaspoon, just to be careful "how much" heat there was, then added another half teaspoon near the end. For my taste, it's perfect and I'm not super-crazy about a lot of heat.

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006 & 2012

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