Authentic Thai Vegetable Green Curry

1Heat the vegetable oil (2 tablespoons) in a large pot over medium heat.

2Add the chopped onion (1) and sauté until translucent, about 5 minutes.

3Stir in the minced garlic (3 cloves) and grated ginger, cooking for another minute until fragrant.

4Add the green curry paste (2-3 tablespoons) and cook for 2-3 minutes, stirring constantly to release the flavors.

5Pour in the coconut milk and vegetable broth (1 cup), stirring to combine.

6Bring the mixture to a gentle simmer.

7Add the sliced bell peppers, (1 cup) zucchini (1 cup), eggplant (1 cup), broccoli, and snap peas (1 cup) to the pot.

8Stir well and let the vegetables cook for about 10-15 minutes, or until they are tender but still crisp.

9Season the curry with soy sauce (2 tablespoons), brown sugar (1 tablespoon), and lime juice (1 tablespoon), adjusting to taste.

10Remove from heat and garnish with fresh basil leaves.

11Serve hot over cooked jasmine rice.