Directions
- 1Heat oil in a large pot over medium heat.
- 2Add onion and cook for 3–4 minutes until softened.
- 3Stir in garlic and ginger; cook for 1 minute.
- 4Stir in the curry paste and cook for 30 seconds to release its flavor.
- 5Pour in vegetable broth and coconut milk.
- 6Add soy sauce and brown sugar.
- 7Bring to a gentle simmer.
- 8Add carrots and cauliflower first; simmer for 5 minutes.
- 9Add broccoli, mushrooms, and snap peas.
- 10Continue cooking for 8–10 minutes until vegetables are tender but still vibrant.
- 11Stir in lime juice.
- 12Taste and adjust seasoning with salt and pepper.
- 13Ladle into bowls and garnish with cilantro, green onions, and extra lime wedges.
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai green curry paste (or red curry paste)
- 4 cups vegetable broth
- 1 can (14 oz / 400 ml) coconut milk
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 1 cup snap peas
- 1 cup cauliflower florets
- 1 medium carrot, diced
- 1 tbsp soy sauce or tamari
- 1 tsp brown sugar or maple syrup
- 1 Juice of lime
- Salt and black pepper, to taste
- Fresh cilantro
- Sliced green onions
- Lime wedges
- Red chili slices (optional)
Equipment
large pot
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