A vegetable lover's delight, this one-pot Thai Vegetable Curry is packed full of goodness! Carrots, yellow bell pepper, and green beans are simmered in masaman curry paste and coconut milk to make a rich and mild family-friendly curry. It's so healthy and comforting!
Add in coconut oil and heat pan over medium high heat. Add in bell pepper, carrots and onion. Saute for 4-5 or until the vegetables are tender. Remove the vegetables from the pan and set 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!
Notes
*Masaman Curry Paste is found in your local Asian grocery store or online. You may even find it in large supermarkets. It contains fish and shellfish. If you can't find masaman curry feel free to substitute red, yellow or green curry paste.