Thai Curry

Ingredients

• Cooked rice or noodles - For serving
• Fresh basil leaves - 1/4 cup, torn
• Lime juice - 1 tablespoon
• Sugar - 1 teaspoon
• Fish sauce - 2 tablespoons
• Protein of choice (chicken, tofu, shrimp, etc.) - 1 cup, diced
• Broccoli florets - 1 cup
• Carrots - 2, sliced
• Bell peppers - 2, sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, sliced
• Vegetable oil - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Red curry paste - 2 tablespoons

Instructions

1. In a large pan or wok, heat the vegetable oil over medium heat.
2. Add the onion, garlic, and ginger. Cook until fragrant and the onion is translucent, about 2-3 minutes.
3. Add the red curry paste and cook for another minute, stirring constantly.
4. Add the protein of choice and cook until browned and cooked through.
5. Add the bell peppers, carrots, and broccoli. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. Pour in the coconut milk and stir well to combine.
7. Add the fish sauce, sugar, and lime juice. Stir to incorporate the flavors.
8. Simmer the curry for 10-15 minutes, or until the vegetables are cooked to your liking.
9. Stir in the torn basil leaves.
10. Serve the Thai red curry over cooked rice or noodles.
11. Garnish with additional basil leaves, if desired.