Thai red curry vegetables

Thai red curry vegetables
ingredients
all
2 tbsp red curry paste
Mae Ploy brand depicted in photo
12 oz coconut milk
full fat, preferably Native Forest brand
1 whole pepper of choice
or more to taste (Anaheim, serrano, etc.), diced fine
1/4 cup Thai basil leaves
if you can find them
3 whole kaffir lime leaves
if you can find them
chicken broth
optional
spices
optional
3 cups vegetables
chopped
1/2 can straw mushrooms
sugar
salt
lime juice
or lemon juice
cookware
  • large skillet
1
In a large skillet with a lid, sauté the curry paste a little bit, then add the coconut milk and stir until well blended.
2
Add diced pepper and herbs.
3
Simmer on low for 15 minutes. You can add chicken broth and other spices such as cilantro, green onion, serrano, etc.
4
Add washed, chopped vegetables to curry sauce. Or sauté veggies on the side and pour sauce over all when serving.
5
Simmer until tender. Season with sugar, salt, and lime juice to taste.
6
Serve over coconut jasmine rice.
notes
If you cannot find lime or basil leaves, you may use cilantro instead.