1. Heat canola oil in a wok or large saucepan, over moderate heat. 2. Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute. 3. Add the soy sauce, lemon grass and ginger and stir for another 30 seconds. 4. Add the low fat milk and brown sugar and bring to a boil. 5. Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes. 6. Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes. 7. Just before serving, stir in the lime leaves and basil leaves. 8. Remove from heat and serve with steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
