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Ingredients
  • 1 tbsp. neutral oil
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 (1") piece ginger, peeled, finely chopped
  • 3 to 4 tbsp. Thai curry paste, or 1 (4-oz. jar) Thai Kitchen curry paste
  • 2 (14.5-oz.) cans full-fat coconut milk
  • 1 c. low-sodium vegetable broth
  • 2 tsp. granulated sugar
  • 1 medium carrot, sliced into coins (about 1 c.)
  • 1 medium Yukon Gold potato, cut lengthwise into quarters, then sliced (about 1 c.)
  • 1 small head broccoli, cut into florets
  • 1 medium red bell pepper, seeds and ribs removed, cut into 1" pieces (about 1 c.)
  • 3 oz. green beans, halved crosswise (about 1 c.)
  • 3 tbsp. reduced-sodium soy sauce or fish sauce (optional)
  • Cooked rice (preferably jasmine) and fresh cilantro, for serving
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