From craving to table
Instructions
- 1
Step 1: In a large pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant, about 2 minutes.
- 2
Step 2: Add red bell pepper, zucchini, broccoli, and carrot to the pot. Cook for 5 minutes, stirring occasionally.
- 3
Step 3: Stir in red curry paste and cook for another 2 minutes to toast the spices.
- 4
Step 4: Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a simmer and cook for 15 minutes until vegetables are tender.
- 5
Step 5: Season the curry with salt, pepper, and lime juice. Adjust seasoning to taste.
- 6
Step 6: Simmer for an additional 5 minutes to allow flavors to meld together.
- 7
Step 7: Remove from heat and let the curry rest for 5 minutes before serving.
- 8
Step 8: Serve the vegetable Thai curry hot over steamed rice, garnished with fresh cilantro.