From craving to table
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium heat.
- 2
Add the onion and sauté for 2-3 minutes until softened.
- 3
Stir in the garlic and ginger; cook for 1 minute until fragrant.
- 4
Add the Thai red curry paste and cook for another minute, stirring constantly.
- 5
Add the bell peppers and zucchini; sauté for 3-4 minutes until slightly tender.
- 6
Add the mixed beans, coconut milk, and vegetable broth. Stir well to combine.
- 7
Season with soy sauce, brown sugar, and salt. Bring to a gentle simmer.
- 8
Simmer for 10-12 minutes, stirring occasionally, until vegetables are tender and curry is slightly thickened.
- 9
Stir in the lime juice. Taste and adjust seasoning as needed.
- 10
Serve hot over steamed jasmine rice and garnish with fresh basil or cilantro leaves.