Thai Vegetable Curry

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1 1/2 tablespoons cooking oil

1 onion, sliced thin

1 to 1 1/2 teaspoons Thai green curry paste

1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)

1 cup canned low-sodium chicken broth or homemade stock

1 1/2 tablespoons soy sauce

1 teaspoon brown sugar

1 teaspoon salt

1/3 cup drained canned bamboo shoots, halved

1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes

1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)

1 tomato, chopped

1 1/2 teaspoons lime juice

1/3 cup thin-sliced basil leaves

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