INGREDIENTS – Olive oil – Garlic – Galangal root – Lemongrass – Green onions – Mixed vegtables – Thai red curry paste – Coconut milk – Thai fish sauce – Brown sugar – Fresh basil – Red chile – Lemon
In a medium skillet, heat olive oil over medium heat then add in the onion, garlic, galangal, and lemongrass. Saute for 2 minutes.
Add the vegetables and mix. Stir and cook for another 2 to 3 minutes until browned and tender. Then, add in the red curry paste and combine.
Stir in the coconut milk and bring to a simmer.
Simmer for 2 to 3 minutes or until desired thickness. Serve with fresh basil, red chile, and lemon wedges.