Red Curry with Vegetables

Ingredients

• 3 tablespoons Red curry paste
• 14 ounces Coconut milk
• 0.5 cup Vegetable broth
• 2 cups Bell peppers, sliced
• 1.5 cups Broccoli florets
• 1 cup Carrots, sliced
• 1 tablespoon Soy sauce or Tamari
• 1 teaspoon Coconut sugar or brown sugar
• 1 tablespoon Lime juice
• 0.25 cup Fresh cilantro(optional)

Instructions

1. 1

   Heat a large pot or wok over medium heat and add a splash of oil or a spoonful of the thick coconut cream from the top of the can.

2. 2

   Add the red curry paste and sauté for 1-2 minutes until fragrant.

3. 3

   Pour in the remaining coconut milk and vegetable broth, stirring to combine with the paste.

4. 4

   Add the carrots and broccoli, simmer for 5 minutes.

5. 5

   Add the bell peppers and continue to simmer for another 5-7 minutes until all vegetables are tender-crisp.

6. 6

   Stir in the soy sauce, sugar, and lime juice. Adjust seasoning to taste.

7. 7

   Remove from heat and garnish with fresh cilantro before serving over steamed jasmine rice.