Vegan Red Thai Curry with Coconut Milk

1. Make coconut milk from scratch using 1 medium coconut to yield about 500ml, or use store-bought coconut milk.

2. Wash and chop vegetables of your choice, such as onion shallots, carrots, baby corn, bell peppers, corn, and broccoli.

3. Use fresh basil leaves generously to enhance the flavors of the curry.

Process

1. Heat oil in a wok and add all the chopped vegetables. Cook at high flame until they are crunchy, then remove them.

2. In the same pan, add the red Thai curry paste and coconut milk. Cook until the flavors blend well.

3. Add salt to taste and fresh basil leaves to the mixture.

4. Return the cooked vegetables to the pan and simmer for 10 minutes. Add more curry paste if desired for extra flavor.

5. Squeeze fresh lemon juice over the curry before serving to brighten the taste.

6. Serve with brown rice for a delightful and comforting meal.