Packed with snap peas, broccoli, and spinach for a nutrient-dense meal.
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Heat a large pot or wok over medium heat and add a splash of the coconut milk cream from the top of the can.
Add the green curry paste to the pot and sauté for 2 minutes until it becomes fragrant and slightly darkened.
Pour in the remaining coconut milk and vegetable broth, stirring until the paste is fully dissolved.
Add the broccoli florets and simmer for about 4 minutes until they begin to soften but remain bright green.
Stir in the sugar snap peas, soy sauce, and coconut sugar, cooking for an additional 2 minutes.
Turn off the heat and fold in the fresh baby spinach, allowing the residual heat to wilt the leaves.
Stir in the lime juice and fresh Thai basil leaves just before serving.
Serve hot over steamed jasmine rice or rice noodles.
