This curry is a one pot meal which comes together quickly. Serve over rice (my preference) or rice noodles. The rice absorbs the broth and makes it thick and heartier; use about 3 cups of cooked rice for this dish. It’s also fine to substitute other vegetables in place of the ones listed below.
Adding meat is optional. Shrimp works very well as does tofu (or soy puffs).
COCONUT RED CURRY
1/2 jar Thai kitchen red curry paste
2 Tbsp olive oil
1 cup vegetable broth
1 can lite coconut milk
1 1/2 cups broccoli florets
1 large bell pepper, sliced in sticks
1 cup carrots, sliced in sticks
1 small onion, cut in chunks
3 Tbsp low sodium soy sauce
1 1/2 cups meat, cooked
Cilantro, roughly chopped
Heat the oil in a large pot over medium heat until starting to shimmer. Quickly stir in the curry paste and then add broth and coconut milk.
Bring to a low boil and add the vegetables. Reduce heat to simmer and continue to cook until vegetables have softened. Add the meat, cooking until warmed. Remove from heat and stir in the soy sauce.
Serve over noodles or rice. Sprinkle with fresh cilantro.