Ingredients
1tbspolive oil
1medium red bell pepper,cut into large dices
1medium yellow bell pepper,cut into large dices
1medium red onion,cut into large dices
1medium zucchini,cut into large dices
1medium carrots,sliced on a diagonal
1ginger,minced
3garlic cloves,minced
2tbspred curry paste
13½ozcoconut milk
½cupwater
1tbspsoy sauce
1tsplight brown sugar
1lime,juiced
green onions,if desired, for garnish
rice,for serving
Preparation
Add olive oil to a large skillet and heat over high heat.
Add in the bell pepper, onion, zucchini and carrots. Saute for 4 to 5 minutes or until they are starting to get tender and golden brown on the outside.
Stir in ginger and garlic and cook for an additional minute.
Add in curry paste and continuously whisk for 1 minute.
Next add in the coconut milk, water, soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened up to your liking.
Take off of the heat and stir in juice from 1 lime. Serve immediately with green onions and rice!
