This Vegetable Curry recipe is so easy to make, healthy, and comforting!
Heat coconut oil in a pan over medium-high heat. Add bell pepper, carrots, and onion. Sauté for 4-5 minutes until tender. Set the vegetables aside.
To the same pan add in 1/2 cup coconut milk. Cook until reduced and thickened, about 2 minutes.
Add in curry paste and cook until fragrant, 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 in the reserved vegetables back to the pan along with the green beans. Cook for 2 minutes or until the green beans are tender.
Serve immediately over rice with fresh chopped cilantro for garnish!