Thai Coconut Veg Curry

Ingredients

• 1 cup mixed vegetables (carrot, beans, broccoli, capsicum), chopped
• 1 cup coconut milk
• 1 tbsp Thai red curry paste
• 1 tsp ginger-garlic paste
• 1 tbsp oil
• 1 tsp soy sauce
• ½ tsp sugar
• Salt to taste
• Fresh Thai basil leaves (optional)

Method

1. Heat oil in a deep pan, add ginger-garlic paste, and sauté for 30 seconds.
2. Stir in the red curry paste and cook for a minute until fragrant.
3. Add chopped vegetables and sauté for 2–3 minutes.
4. Pour in coconut milk, soy sauce, sugar, and salt. Stir well.
5. Simmer for 6–8 minutes until vegetables are tender but still crisp.
6. Garnish with Thai basil leaves and serve hot with jasmine rice or noodles.