Method:Boiling

1. Formula

1. 1 1/2 tablespoons cooking oil
2. 1 onion, sliced thin
3. 1 teaspoon Thai green curry paste
4. 1 (15 ounce) can unsweetened coconut milk
5. 1 cup canned low-sodium chicken broth or homemade stock
6. 1 1/2 tablespoons soy sauce
7. 1 teaspoon brown sugar
8. 1 teaspoon salt
9. 1/3 cup drained canned bamboo shoots, halved
10. 1 pound boiling potatoes, peeled and cut into 1-inch cubes
11. 1 pound broccoli, thick stems removed, tops cut into small florets
12. 1 tomato, chopped
13. 1 1/2 teaspoons lime juice
14. 1/3 cup thin-sliced basil leaves

2. Nutrition Information

• Calories: 412 kcal
• Carbohydrates: 36 g
• Dietary Fiber: 8 g
• Fat: 29 g
• Protein: 10 g
• Sugars: 9 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. 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.
2. 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.
3. Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

4. Remark

Notes: