Vegan Thai Curry

Ingredients

• Coconut oil (2 tablespoons)
• Red curry paste (2-3 tablespoons (adjust to taste))
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Onion (1 medium, sliced)
• Bell peppers (2, sliced (any color))
• Carrots (2, sliced)
• Zucchini (1 medium, sliced)
• Broccoli florets (2 cups)
• Coconut milk (1 can (13.5 oz))
• Vegetable broth (1 cup)
• Soy sauce (2 tablespoons)
• Lime juice (2 tablespoons)
• Maple syrup (1 tablespoon)
• Salt (to taste)
• Fresh basil leaves (1/4 cup, torn)
• Fresh cilantro leaves (1/4 cup, chopped)
• Cooked rice or noodles (for serving)

Instructions

1. In a large pan, heat the coconut oil over medium heat until melted.
2. Add the red curry paste, minced garlic, and grated ginger to the pan. Sauté for 1-2 minutes until fragrant.
3. Stir in the sliced onion, bell peppers, carrots, zucchini, and broccoli florets. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Pour in the coconut milk and vegetable broth, stirring well to combine all ingredients.
5. Add the soy sauce, lime juice, and maple syrup. Season with salt to taste, and bring to a gentle simmer.
6. Let the curry simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded together beautifully.
7. Remove from heat and stir in the fresh basil and cilantro leaves just before serving.
8. Serve the Vegan Thai Curry over cooked rice or noodles, and garnish with extra herbs if desired.