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Thai cuisine is renowned for its bold flavors, aromatic spices, and vibrant colors. It beautifully marries sweet, sour, salty, and spicy elements, creating dishes that tantalize the taste buds. One of the highlights of this culinary tradition is the use of fresh vegetables, which not only enhance the flavors but also contribute to a nutritious and satisfying meal.

Quick Vegetable Thai Red Curry

Brighten up your spring brunch with this Vibrant Vegetable Thai Red Curry! This creamy, quick-cooking dish showcases an array of fresh veggies, making it a perfect, healthy addition to your table. Packed with bold flavors and a touch of warmth, it's an inviting choice for gatherings or easy weeknight dinners. Don't miss out on this colorful recipe—try it tonight and savor the delightful taste of Thai cuisine! Save this for later and impress your friends and family!
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Ingredients
  

1 tablespoon coconut oil

1 small onion, finely diced

3 garlic cloves, minced

1 tablespoon fresh ginger, freshly grated

2 tablespoons Thai red curry paste

1 can (400ml) coconut milk

1 cup vegetable broth

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 medium zucchini, diced into small cubes

1 cup broccoli florets, cut into bite-sized pieces

1 cup mushrooms, sliced

1 tablespoon soy sauce (substitute with tamari for gluten-free)

1 tablespoon fresh lime juice

Salt and black pepper to taste

Fresh basil or cilantro, for garnishing

Cooked jasmine rice or quinoa, for serving

Instructions
 

In a large pan, heat the coconut oil over medium heat until melted. Add the finely diced onion and sauté, stirring occasionally, until it becomes translucent and soft, about 3-4 minutes.

    Stir in the minced garlic and freshly grated ginger, cooking for an additional minute until their aromas become fragrant and warm the oil.

      Incorporate the Thai red curry paste into the mixture, thoroughly combining it with the sautéed onion, garlic, and ginger. Sauté for about 2 minutes to slightly toast the spices, which enhances the flavor.

        Carefully pour in the coconut milk and vegetable broth, stirring well to ensure everything is smoothly blended. Allow the mixture to come to a gentle simmer.

          Add the thinly sliced red and yellow bell peppers, diced zucchini, broccoli florets, and sliced mushrooms to the pan. Stir everything together, making sure all the vegetables are evenly coated with the vibrant curry sauce.

            Cover the pan with a lid and let the curry simmer for 10-12 minutes, or until the vegetables are tender yet still retain their bright colors and crispness.

              Once the vegetables are ready, stir in the soy sauce and fresh lime juice. Season with salt and black pepper to taste, adjusting the flavors as desired to suit your palate.

                Remove the pan from the heat and let the curry sit for about a minute before serving, allowing the flavors to meld.

                  Serve the vegetable Thai red curry over a bed of fluffy cooked jasmine rice or quinoa. Garnish generously with fresh basil or cilantro for an added burst of flavor and a beautiful presentation.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings