Thai Red Curry With Vegetables

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Umami Girl


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1 Tablespoon olive oil

1 onion, halved from tip to root and sliced into 1/4-inch semi-circles

3 stalks celery, including tender leaves, sliced crosswise into 1/4-inch slices

3 cloves garlic, chopped

1-inch piece ginger, peeled and minced

2 Tablespoons tomato paste

2 medium zucchini, diced

3 boiling potatoes, quartered and sliced into 1/4-inch slices

1 15-oz. can coconut milk

2 teaspoons Thai red curry paste*

2 teaspoons soy sauce

2 teaspoons fish sauce

2 Tablespoons brown sugar

2 small carrots, shredded

3 ripe tomatoes, seeded and sliced into 1/4-inch crescents

2 Tablespoons chopped cilantro

10 basil leaves, torn into small pieces or chiffonade

Zest and juice of 1 lime

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