Creamy Coconut Curry

Curry Paste To make the curry paste, peel and roughly chop the garlic, ginger, and shallot. Slice the red chili peppers and remove the seeds for a milder curry. Remove the tough outer layers of the lemongrass stalk and slice it into rings.

Curry Paste Place all the curry paste ingredients in a food processor or blender and blend until smooth. If needed, add a splash of water to help with blending.

Curry In a large pot or wok, heat the vegetable oil over medium heat. Add the diced onion and cook until softened.

Curry Add the bell peppers, carrot, zucchini, baby corn, mushrooms, green beans, and broccoli to the pot. Stir-fry for a few minutes until the vegetables start to soften.

Curry Pour in the coconut milk and vegetable broth. Stir in the soy sauce, curry paste, brown sugar, and lime juice. Season with salt to taste.

Curry Bring the curry to a simmer and let it cook for about 15-20 minutes, or until the vegetables are tender.

Serve Serve the creamy coconut curry over cooked basmati rice. Garnish with fresh cilantro leaves, sliced scallions, chopped peanuts, and lime wedges. Enjoy with naan bread on the side.