Red Thai Curry with Vegetables

Ingredients

• 3 tablespoons Red curry paste
• 14 ounces Coconut milk
• 0.5 cup Vegetable broth
• 1 sliced Red bell pepper
• 2 cups Broccoli florets
• 1 cup Snap peas
• 2 sliced Carrots
• 1 tablespoon Soy sauce
• 1 tablespoon Coconut sugar
• 1 tablespoon Lime juice
• 0.25 cup Fresh basil leaves(optional)

Instructions

1. 1

   Heat a large pot or wok over medium heat. Add a splash of coconut milk and the red curry paste, stirring for 2 minutes until fragrant.

2. 2

   Pour in the remaining coconut milk and vegetable broth, bringing the mixture to a gentle simmer.

3. 3

   Add the carrots and broccoli, cooking for 5 minutes until they begin to soften.

4. 4

   Stir in the bell peppers and snap peas, cooking for another 3-4 minutes so they remain crisp-tender.

5. 5

   Season with soy sauce, coconut sugar, and lime juice. Adjust sweetness or saltiness to taste.

6. 6

   Remove from heat and stir in fresh basil leaves if using.

7. 7

   Serve hot over steamed jasmine rice.