~from the kitchen of my beautiful wife~
Ingredients:
1 medium yellow onion, thinly sliced
1 (1") piece ginger, peeled, finely chopped
3-4 tablespoons Thai red curry paste
2 (14.5 ounce) cans full-fat coconut milk
1 cup low-sodium vegetable broth
2 teaspoons granulated sugar
1 medium carrot, sliced into coins
1 medium Yukon Gold potato, cut into 1-inch cubes or smaller
1 small head broccoli, cut into florets
1 medium red bell pepper, seeds and ribs removed, cut into 1-inch pieces
Cooked rice and fresh cilantro, for serving
Directions:
In a large pot over medium heat, heat oil. Add onion, garlic, and ginger and cook, stirring frequently, until aromatic, about 3 minutes. Add curry paste and stir until broken up and evenly distributed. Add milk, broth, and sugar and bring to a boil over medium-high heat. Add carrots and potatoes, then reduce heat to low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes.
Add broccoli, bell pepper, and green beans and cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in soy sauce (if using).
Divide rice among bowls. Spoon curry over. Top with cilantro.
Make Ahead: Curry can be made 2 days ahead. Store in an airtight container and refrigerate. Reheat in a pot over medium heat, loosening with water if needed.
