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This meal has been a staple in our meal plan for the better part of this year. Since we plan our meals for two weeks at a time, this appears on our meal plan every other week and we haven’t grown tired of it yet. It’s so filling and satisfying and I love that it’s a good almost-vegetarian option to get a lot of fresh veggies in. (I am sure you can find a vegetarian fish sauce substitute. I am not a vegetarian and therefore not as concerned about the tiny amount of fish sauce that goes into this recipe, but I do love me all the vegetables.)
This is also overall very light, as we use only one can of light coconut milk and then use vegetable broth to add more liquid. You can also use whatever vegetables you like (Jon is a big fan of bamboo shoots, that’s why we use two cans, but you can also use water chestnuts, baby corn, or whatever else you can think of.)
The best part: this dinner will cook in about 30 minutes (we serve it with quick-cooking brown Basmati rice).
1 14 oz can light coconut milk
2 cups vegetable broth
2 tbsp red curry paste
1 tbsp brown sugar
2 tbsps fish sauce
1 tsp ginger (freshly grated or frozen)
2 cans of bamboo shoots
2 red bell peppers (cut)
1 onion (cut)
1 handful of fresh basil
8 oz mushrooms (halved)
1 head of broccoli
1. Bring the coconut milk and curry paste to a quick boil in a wok.
2. Start cooking the rice in a separate pot.
3. Add the chopped onion, bell peppers, and bamboo shoots to the curry sauce and let simmer for 5 minutes.
4. Add the vegetable broth, brown sugar, ginger, basil, and fish sauce (no need for any other spices). Simmer for another 5 minutes.
5. Add the halved mushrooms and broccoli florets to the wok and simmer for 10-15 minutes until broccoli is tender.
6 . Serve over rice.
Are you a fan of Thai Curries?