In a pan over medium high heat (I used GreenLife Cookware), heat 1 tablespoon of the coconut oil.
Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper, carrots and zucchini. Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender crisp, about 10-15 minutes.
Add in the coconut milk, stir, and then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
1.This recipe is vegan and gluten free. The coconut flour is totally optional, and it just depends on whether you want a slightly thicker curry sauce.
2.HOW TO STORE
You can store this dish in the fridge for no more than 3 days!.
If you don't have Thai basil, you can use a subtle mint, or parsley!
P.S. I use and love this green curry paste: it's vegan & gluten free!