- 1 (13.5-ounce) coconut milk
- ½ cup vegetable broth
- ¼ cup soy sauce, tamari, or liquid aminos
- 1-2 Tablespoons sugar
- 3-5 Tablespoons Thai curry paste (green or red)
- ½-¾ cup diced onion
- ½-¾ cup diced bell peppers
- ½-¾ cup diced zucchini
- ½-¾ cup diced sweet potato
- ½-¾ cup diced Japanese eggplant
- Juice of 1-2 limes
- ¼ - ½ cup water (if needed)
- ½ cup thinly sliced basil leaves
- Allow coconut milk can to sit undisturbed (unshaken) for at least 30 minutes. You want the cream and liquid to be separate when you open it.
- Open can carefully and scoop out about 6 Tablespoons of the thick cream on the top into a large pot. Pour remaining coconut milk into a large mixing bowl.
- Stir in vegetable broth, soy sauce, and sugar into the coconut milk in the mixing bowl until the sugar has dissolved. Set aside.
- Heat saucepan with coconut cream over medium-high heat until it begins to bubble slightly. Add in 3 Tablespoons of curry paste and whisk until paste dissolves and sauce is smooth. Stir in more curry paste if you would like a spicier dish. Lower heat if needed to prevent coconut milk from burning.
- Stir in diced vegetables, tossing to cover vegetables with curry/coconut sauce. Lower heat and let simmer uncovered for 10-15 minutes or until vegetables are tender.
- Increase heat and whisk in coconut-broth mixture into pot. Bring to a boil, then lower heat to a simmer.
Note: If you would like to make curry ahead of time, stop here and allow curry to cool to room temperature. Store in a covered container in the refrigerator for up to a week. When ready to serve, simply heat curry on the stove top until warmed through, then continue on with Step 7.
- Whisk in lime juice. If curry is very thick, whisk in water slowly until desired consistency is achieved. Curry should be thick, viscous but pourable.
- Garnish with sliced basil. Serve with rice or noodles. Enjoy!