Vegetable Red Thai Curry

Ingredients

• 3 tablespoons Red Thai curry paste
• 14 oz can Coconut milk
• 0.5 cup Vegetable broth
• 2 sliced Bell peppers
• 1 sliced Zucchini
• 2 sliced Carrots
• 1 tablespoon Soy sauce
• 1 teaspoon Brown sugar
• 0.25 cup Fresh basil leaves(optional)
• 1 tablespoon Lime juice

Instructions

1. 1

   Heat a large pot or wok over medium heat and add a splash of oil or a few tablespoons of coconut milk cream.

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 the paste.

4. 4

   Add the carrots and simmer for 5 minutes.

5. 5

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

6. 6

   Stir in the soy sauce, brown sugar, and lime juice.

7. 7

   Remove from heat, stir in fresh basil, and serve hot over jasmine rice.