Quick Coconut Lime Curry Vegetables

This vibrant coconut lime curry is bursting with fresh flavors and comes together in just 20 minutes. The creamy coconut milk base with zesty lime and aromatic spices creates a silky, tangy sauce that perfectly coats the colorful vegetables.

Ingredients

• 2 tablespoon vegetable oil
• 1 onion (medium, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2-3 tablespoon red curry paste
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 zucchini (medium, cut into half-moons)
• 1 cup broccoli florets
• 1 cup snap peas
• 1 can coconut milk (14 oz)
• 1 tablespoon brown sugar
• 2 tablespoon soy sauce
• 2 limes (juiced)
• 1 teaspoon lime zest
• 1/4 cup fresh cilantro (chopped)
• salt (to taste)
• rice (cooked, for serving)

Instructions

1. Start cooking rice according to package instructions so it's ready when the curry is done.
2. Heat oil in a large skillet or wok over medium-high heat. Add onion and cook for 2-3 minutes until softened.
3. Add garlic and ginger, cook for 30 seconds until fragrant.
4. Stir in curry paste and cook for 1 minute to release flavors.
5. Add bell peppers, zucchini, broccoli, and snap peas. Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.
6. Pour in coconut milk, brown sugar, and soy sauce. Bring to a simmer.
7. Reduce heat to medium-low and simmer for 5-7 minutes until vegetables are tender-crisp and sauce slightly thickens.
8. Stir in lime juice and zest. Taste and add salt if needed.
9. Remove from heat and stir in fresh cilantro.
10. Serve immediately over cooked rice.

Notes