- 1 can coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon ginger, grated
- 2 cups mixed vegetables (bell peppers, zucchini, snap peas)
- 1 cup protein of choice (chicken, tofu)
- Fresh cilantro for garnish
- Lime wedges
Instructions
1. In a large pot, combine coconut milk and broth, heating on medium.
2. Add red curry paste and ginger, stirring until well combined.
3. Once boiling, add vegetables and protein. Reduce to a simmer for about 15 minutes.
4. Taste and adjust seasonings as needed.
5. Serve hot, garnished with fresh cilantro and lime wedges.
