• 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 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


    1. 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.
    2. Step 2Add broccoli, bell pepper, and green beans and cook, stirring occasionally, until vegetables are tender, about 5 minutes more.
    3. Step 3Add soy sauce, if needed. Serve with rice and top with cilantro.
    4. Step 4Make Ahead: Curry can be made 2 days ahead. Reheat in a pot over medium heat, loosening with water if needed.

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