Vegetable Thai Green Curry

Ingredients

• •1 tbsp vegetable oil
• •1 medium onion, sliced
• •2 cloves garlic, minced
• •1 inch ginger, grated
• •2-3 tbsp Thai green curry paste
• •1 can (400ml) coconut milk
• •1 cup vegetable broth
• •1 red bell pepper, sliced
• •1 cup broccoli florets
• •1 cup zucchini, sliced
• •1 cup snap peas
• •2 tbsp soy sauce
• •1 tbsp lime juice
• •Fresh basil leaves for garnish
• •Cooked jasmine rice for serving

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat.

2. 2

   Add the sliced onion and sauté until translucent, about 3-4 minutes.

3. 3

   Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

4. 4

   Add the Thai green curry paste and cook for 2 minutes, stirring constantly.

5. 5

   Pour in the coconut milk and vegetable broth, stirring to combine.

6. 6

   Bring the mixture to a simmer, then add the sliced bell pepper, broccoli, zucchini, and snap peas.

7. 7

   Stir in the soy sauce and lime juice, cooking for another 10-15 minutes until the vegetables are tender but still crisp.

8. 8

   Serve hot over cooked jasmine rice and garnish with fresh basil leaves.