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Aromatic coconut curry with fresh vegetables and jasmine rice, bursting with authentic flavors.
Heat coconut oil in a large pan over medium heat.
Add curry paste and cook for 1 minute until fragrant.
Add thick part of coconut milk and simmer 2 minutes.
Add onion and cook 3 minutes until softened.
Add bell peppers, zucchini, and snap peas. Cook 5 minutes.
Add remaining coconut milk, fish sauce, and brown sugar.
Simmer 10-15 minutes until vegetables are tender.
Stir in lime juice and fresh basil.
Serve over jasmine rice with lime wedges.
Per serving
Professional chef with over 15 years of experience in healthy cooking and nutrition.
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