Weeknight Thai Red Curry with Vegetables

Rinse 1 cup jasmine rice under cold water until water runs clear. Cook according to package instructions while preparing the curry.

Slice 1 medium red bell pepper into thin strips, cut 1 medium zucchini into half-moons, slice 2 medium carrots into thin diagonal pieces, cut 2 cups broccoli into bite-sized florets, and dice 1 medium yellow onion.

Mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger.

Heat 2 tablespoons coconut oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent.

Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add 3 tablespoons Thai red curry paste and stir continuously for 1-2 minutes to release the flavors.

Pour in 1 can (14 oz) coconut milk and 1/2 cup vegetable broth, stirring to combine with the curry paste.

Add 1 tablespoon soy sauce and 1 tablespoon brown sugar, stirring until the sugar dissolves.

Add the carrots first and cook for 3 minutes, then add the bell pepper, zucchini, and broccoli. Simmer for 10-12 minutes until vegetables are tender but still have some bite.

Stir in 2 tablespoons lime juice and taste, adjusting seasoning if needed.

Remove from heat and stir in 1/4 cup Thai basil leaves.

Serve the curry over the cooked jasmine rice with lime wedges on the side.