Thai Green Curry Vegetable Stir Fry

Ingredients

• Cooked rice or noodles - 4 cups, for serving
• Fresh basil leaves - 1/4 cup, torn
• Brown sugar - 1 tablespoon
• Lime juice - 1 tablespoon
• Soy sauce - 2 tablespoons
• Coconut milk - 1 can (400ml)
• Snap peas - 1 cup
• Broccoli florets - 2 cups
• Carrots - 2, julienned
• Bell peppers - 2, thinly sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Green curry paste - 2 tablespoons
• Vegetable oil - 2 tablespoons

Instructions

1. Heat vegetable oil in a large pan or wok over medium heat.
2. Add green curry paste, minced garlic, and grated ginger. Stir fry for 1-2 minutes until fragrant.
3. Add sliced bell peppers, julienned carrots, broccoli florets, and snap peas. Stir fry for 3-4 minutes until vegetables are crisp-tender.
4. Pour in coconut milk, soy sauce, lime juice, and brown sugar. Stir well to combine.
5. Continue cooking for another 2-3 minutes until the sauce thickens slightly.
6. Remove from heat and stir in torn basil leaves.
7. Serve the Thai green curry vegetable stir fry over cooked rice or noodles.
8. Garnish with additional basil leaves, if desired.