Thai Green Curry with Vegetables

Instructions

1. 1

   Heat the coconut oil in a large skillet or wok over medium heat.

2. 2

   Add the green curry paste and sauté for about 1 minute until fragrant.

3. 3

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

4. 4

   Bring the mixture to a gentle simmer and add the chopped broccoli, sliced bell pepper, sliced carrots, and snap peas.

5. 5

   Cook the vegetables for about 5-7 minutes, or until they are tender but still crisp.

6. 6

   Stir in the soy sauce and brown sugar until well combined.

7. 7

   If using tofu, add the cubed tofu to the curry and cook for an additional 3-4 minutes to heat through.

8. 8

   Finally, stir in the Thai basil leaves and remove from heat.

9. 9

   Serve the curry hot with steamed rice or your choice of side.