Thai Red Curry with Vegetables

• 1 tablespoon coconut oil
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 carrot, thinly sliced
• 1 cup broccoli florets
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon coconut sugar (optional)
• Juice of 1 lime
• Fresh basil leaves, chopped (for garnish)
• Cooked rice or noodles, for serving

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat.
2. Add thinly sliced onion, bell pepper, zucchini, carrot, and broccoli florets to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
3. Stir in Thai red curry paste and cook for 1 minute until fragrant.
4. Pour in coconut milk and vegetable broth. Bring to a simmer.
5. Add soy sauce, coconut sugar (if using), and lime juice. Stir well to combine.
6. Simmer curry for 10-15 minutes until vegetables are cooked to your liking and sauce has thickened slightly.
7. Serve Thai red curry over cooked rice or noodles.
8. Garnish with chopped fresh basil leaves before serving.