Vegetable Thai Red Curry

Ingredients

• 1 tablespoon Coconut Oil (or preferred oil)
• 1 large Onion (diced)
• 1 (1-inch knob) Fresh Ginger (finely grated)
• 4 cloves Garlic (finely grated)
• 1 large Red Bell Pepper (thinly sliced)
• 1 tablespoon Red Curry Paste (*or more as needed)
• 1/2 cup Vegetable Broth (or plain water)
• 2 cups Cauliflower Florets (fresh or frozen)
• 2 cups Broccoli Florets (fresh or frozen)
• 2 medium Carrots (thinly sliced)
• 1 (15-ounce can) Coconut Milk
• 1 tablespoon Soy Sauce
• 1 Lime (juiced)
• Fresh Lime Wedges, Thai basil, and Fresh Cilantro

Instructions

1. 1

   Heat COCONUT OIL in a 12-inch skillet or 3.5 quart saucepan over medium heat. Add the ONION and sauté until golden brown and softened, about 3-4 minutes.

2. 2

   Stir in the GINGER and GARLIC and cook for a few minutes until fragrant.

3. 3

   Stir in the RED BELL PEPPER followed by the RED CURRY PASTE and cook for 1-2 minutes to bloom the spices.

4. 4

   Add a few splashes of the VEGETABLE BROTH to the pot and scrape any stuck bits from the pot to release into the sauce (this is flavor gold!)

5. 5

   Add the CAULIFLOWER, BROCCOLI, CARROTS, COCONUT MILK, and SOY SAUCE.

6. 6

   Bring to a gentle boil, then reduce heat and simmer about 10 minutes or until vegetables are tender to your liking.

7. 7

   Taste and adjust the flavor: Sample the broth and add more RED CURRY PASTE for extra heat or more SOY SAUCE to boost the saltiness.

8. 8

   Note: This curry has a light, brothy texture. For a thicker sauce, whisk 1 teaspoon cornstarch with 1 teaspoon cold water, add to the pot, and stir until thickened.

9. 9

   To serve, stir in the LIME JUICE and serve warm with optional garnish toppings.