Ingredients
- 1 tbsp.neutral oil
- 1medium yellow onion, thinly sliced
- 4cloves garlic, finely chopped
- 1(1″) piece ginger, peeled, finely chopped
- 3to 4 tbsp. Thai curry paste, or 1 (4-oz. jar) Thai Kitchen curry paste
- 2(14.5-oz.) cans full-fat coconut milk
- 1 c.low-sodium vegetable broth
- 2 tsp.granulated sugar
- 1medium carrot, sliced into coins (about 1 c.)
- 1medium Yukon Gold potato, cut lengthwise into quarters, then sliced (about 1 c.)
- 1small head broccoli, cut into florets
- 1medium red bell pepper, seeds and ribs removed, cut into 1″ pieces (about 1 c.)
- 3 oz.green beans, halved crosswise (about 1 c.)
- 3 tbsp.reduced-sodium soy sauce or fish sauce (optional)
- Cooked rice (preferably jasmine) and fresh cilantro, for serving
Directions
-
- Step 1In a large pot over medium heat, heat oil. Add onion, garlic, and ginger and cook, stirring frequently, until aromatic, about 3 minutes. Add curry paste and stir until broken up and evenly distributed. Add milk, broth, and sugar and bring to a boil over medium-high heat. Add carrots and potatoes, then reduce heat to low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes.
- Step 2Add broccoli, bell pepper, and green beans and cook, stirring occasionally, until vegetables are tender, about 5 minutes more.
- Step 3Add soy sauce, if needed. Serve with rice and top with cilantro.
- Step 4Make Ahead: Curry can be made 2 days ahead. Reheat in a pot over medium heat, loosening with water if needed.
