How to make Thai Green Curry
- Heat Oil over medium-high heat in a 6qt stockpot.
- Saute Onion until lightly browned (3-4 minutes)
- Add Garlic; cook and stirfor 1 minute.
- Stir in curry paste and fructose
- Stir in vegetables, chickpeas. 3 cups of broth, tomatoes and coconut milk. Bring to a boil.
- Reduce heat: Simmer, cover, until vegetables are cooked.
- Stir in remaining broth. heath through
- Serve with cilantro