Coconut Curry

Ingredients

• Cooked rice or noodles - For serving
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Brown sugar - 1 tablespoon
• Fish sauce - 1 tablespoon
• Vegetable broth - 1 cup
• Coconut milk - 1 can (400ml)
• Vegetables - 2 cups, chopped (e.g. bell peppers, carrots, broccoli)
• Red curry paste - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Coconut oil - 2 tablespoons

Instructions

1. Heat the coconut oil in a large pan over medium heat.
2. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. Add the red curry paste and stir for a minute to release its flavors.
4. Add the chopped vegetables and cook for 5 minutes, until slightly tender.
5. Pour in the coconut milk and vegetable broth. Stir well to combine.
6. Bring the mixture to a simmer and let it cook for 15-20 minutes, until the vegetables are cooked through.
7. Stir in the fish sauce, brown sugar, and lime juice. Adjust the seasonings to taste.
8. Serve the coconut curry over cooked rice or noodles.
9. Garnish with fresh cilantro before serving.