Ingredients

• coconut milk - 400 ml
• Thai red curry paste - 2 tablespoons
• bell peppers - 2, sliced
• carrot - 1, sliced
• zucchini - 1, sliced
• broccoli florets - 1 cup
• snap peas - 1 cup
• vegetable broth - 1 cup
• soy sauce - 2 tablespoons
• lime juice - 1 tablespoon
• fresh basil - a handful, chopped
• cooked rice - for serving

Instructions

1. 1.

   In a large pot, heat a tablespoon of oil over medium heat.

2. 2.

   Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.

3. 3.

   Pour in the coconut milk and vegetable broth, stirring to combine.

4. 4.

   Add the sliced carrots and bell peppers and cook for 5 minutes.

5. 5.

   Stir in the zucchini, broccoli, and snap peas, cooking for another 5-7 minutes until all vegetables are tender.

6. 6.

   Add soy sauce and lime juice, then stir in the fresh basil.

7. 7.

   Serve hot over cooked rice.