Start by chopping the onion, carrots, and bell peppers. Make sure to have all your vegetables ready so you can easily throw them into the pan as you cook.
In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, stir in the minced ginger and continue cooking for another minute until fragrant.
Toss in the chopped carrots and sliced bell peppers. Stir everything together and let it cook for about 5-7 minutes, or until the vegetables start to soften.
Now add your cup of vegetables of choice, whether it’s green beans, snow peas, or diced sweet potato. Stir well to combine all the veggies, allowing them to cook for an additional 3 minutes.
Open your can of coconut milk and pour it into the skillet. Stir everything together until the vegetables are well coated in the creamy milk.
Sprinkle in the sugar, salt, ground turmeric, and if you’re using it, the curry paste. Stir well to combine all the flavors. Let the mixture simmer for about 10 minutes, allowing the veggies to absorb all the deliciousness.
If you’re adding protein like cubed tofu or black beans, now is the time to stir them in. You can also toss in the chopped pineapple for a sweet touch or peanut butter for creaminess. Let it simmer for an additional 5 minutes.
Once your curry is fully cooked, remove it from the heat and stir in a handful of Thai basil for a fresh, aromatic finish.
Serve your coconut curry warm, either on its own or over a bed of rice or quinoa. Enjoy the comforting flavors and the vibrant colors of this dish!
