Heat oil in a large soup pot or sauce pan over medium high heat.
Add curry paste, mashing with the back of a spoon, and saute until fragrant, about one minute.
Add broccoli and cauliflower and mix well to coat with curry paste.
Stir-fry for two minutes.
Add bell pepper and stir-fry for two minutes.
Add coconut milk and stir.
Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring occasionally.
Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently.
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Key Ingredients: bell pepper, cauliflower, broccoli, zucchini, bamboo shoot, green peas, vegetable oil, coconut milk