2tbspvegan yellow curry pastesee notes for brand we use
1tspbrown sugaror palm sugar
1cupsugar snap peas
1/2cupthai basil leavesplus a bit more for serving
brown or jasmine riceoptional for serving
If you are making rice to eat with the stir fry, prepare that now.
Prepare the veggies. Slice the onion and red pepper into thin slices, lengthwise. Slice the carrot thin and small, and chop the cauliflower into small pieces. Set aside with the sugar snap peas.
Heat wok or skillet on medium. Once hot, add vegetable oil. Add the curry paste, mix into the oil and heat for 1 minute until fragrant.
Add 1/2 cup of vegetable broth to the wok and mix so the curry paste dissolves. Then add the brown sugar to the wok and mix well.
Add the onions to the wok and cover with the curry paste. Cook until softening. Then add the cauliflower.
The cauliflower can take the longest to cook, but I like to cook it slowly on medium heat so the paste doesn’t burn. After a few minutes of cooking, add a bit of the leftover vegetable broth to the wok which will steam the cauliflower. You don’t want too much broth so it doesn’t get soupy.
Once the cauliflower is staring to get softer, add the carrots and peppers and turn the heat to medium high and stir well while cooking. Added heat will speed up the cooking process for the rest of the vegetables.
Test a carrot and once it is softer to bite (we like our veggies slightly al dente), add the sugar snap peas. Cook for 1-2 minutes, so they are getting soft but not soggy. Once they are cooked through, add the Thai basil and mix in well for 20 seconds.
Remove the dish from the heat and it’s ready to serve! Top with a few more Thai basil leaves and enjoy.
Vegan Yellow Curry Paste brand that we use: https://amzn.to/2T1bHY9