This vegetarian Thai curry recipe is easy to make and goes well over jasmine rice.
In large soup pot, heat oil over medium heat.
Cook onion in oil for a couple minutes until soft and translucent.
Stir in the curry paste and fry, stirring, for 1 minute.
Add coconut milk, vegetable broth, soy sauce, and brown sugar, stirring well.
Add bamboo shoots, spinach and mushrooms.
Cover and simmer for 10 minutes.
Add lime juice, basil and chili flakes just before serving.