This Vegetable Curry recipe is so easy, healthy, and comforting! Carrots, yellow bell pepper, and green beans are simmered in a coconut milk and curry paste to make this family-friendly curry.
Add coconut oil to a pan and heat the pan over medium heat. Add in the chopped vegetables, then sauté for 4-5 minutes or until the vegetables are tender. Remove the vegetables from the pan and set them aside.
To the same pan add 1/2 cup of the coconut milk and cook for around 2 minutes or until the milk is reduced and thickened.
Add in the masaman curry paste to the reduced coconut milk and cook for another 1-2 minutes.
Add in the remaining coconut milk, fish sauce, and broth. Bring to a simmer and cook for 8 minutes or until thickened.
Add the vegetables back to the pan along with the green beans. Cook for another 2 minutes or until the green beans are tender.
Serve the curry over rice with freshly chopped cilantro for garnish.