Thai Red Curry Vegetables

Ingredients

• 1 tablespoon vegetable oil
• 1 onion
• 1 large carrot, sliced or 2 small carrots, sliced
• 1 stalk celery
• 1/2 bell pepper
• 1 (8 ounce) can bamboo shoots, strips, drained
• 1 small savoy cabbage, thinly sliced (or 1/2 large head)
• 1 head bok choy, green parts only, sliced
• 1 head broccoli, cut into florets
• 1 cup button mushroom, sliced
• 1 zucchini, sliced into half moons
• 3 tablespoons red curry paste
• 1 (14 ounce) can light coconut milk
• fresh basil, cut into strips (if you can find thai basil or holy basil, use it)

Directions

1. 1

   In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two.

2. 2

   Add the rest of the vegetables and saute for another two or three minutes.

3. 3

   Add curry paste and stir until all vegetables are coated.

4. 4

   Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water.

5. 5

   Let cook, stirring frequently, until vegetables are cooked to the doneness that you like.

6. 6

   Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.