Thai Yellow Curry Vegetables

Instructions

1. Prepare the curry base
   Heat vegetable oil in a large wok or deep skillet over medium heat. Add the yellow curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn the paste.
2. Add the aromatics
   Add the sliced onions to the pan and sauté for 2-3 minutes until they begin to soften. The onions will absorb the curry flavors and help build the base of your dish.
3. Cook the harder vegetables
   Add the carrots and cauliflower florets to the pan, as they take longer to cook. Stir-fry for about 3-4 minutes until they begin to soften slightly but still maintain some firmness.
4. Add the remaining vegetables
   Add the red bell pepper, zucchini, and broccoli florets to the pan. Stir-fry for another 2 minutes until all vegetables are well-coated with the curry paste.
5. Create the curry sauce
   Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste and vegetables. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
6. Season and simmer
   Add the brown sugar and soy sauce or fish sauce. Stir well and let the curry simmer for 10-15 minutes, or until the vegetables are tender but still have some bite. The sauce should thicken slightly.
7. Finish the curry
   Once the vegetables are cooked to your desired tenderness, remove the pan from heat. Stir in the lime juice to brighten the flavors. Taste and adjust seasonings if needed.
8. Serve
   Ladle the curry over steamed jasmine rice and garnish with fresh Thai basil leaves. For an authentic presentation, serve in a bowl with extra lime wedges on the side.