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Sauté aromatics: Heat coconut oil in a large pan over medium heat. Add onion, garlic, and ginger, and sauté until fragrant (about 3–4 minutes).
Add curry paste: Stir in the red curry paste and cook for another minute to release the flavors.
Simmer the sauce: Pour in the coconut milk and soy sauce. Stir well and let the sauce simmer for 3–5 minutes.
Add vegetables: Add the carrots, broccoli, snap peas, and bell pepper. Cover and simmer for about 7–10 minutes, or until veggies are tender but still crisp.
Season and serve: Adjust seasoning with salt and pepper to taste. Serve hot over rice or noodles. Garnish with fresh cilantro or a squeeze of lime.
Serving and Storage Tips:
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