Ingredients

Base:
1-2 tbsp Mekhala red curry paste
1 can full-fat coconut milk (14 oz)
½ cup low-sodium chicken stock
1 tbsp fish sauce
1 tsp palm sugar (or brown sugar)
3–4 kaffir lime leaves, torn (optional)
1 tbsp fresh lime juice

Vegetables:
2 cups vegetables of choice

Protein:
1 lb protein of choice

To Serve:
jasmine rice
fresh basil
red chile, thinly sliced
lime wedges

Steps

Scoop 2-3 tbsp of the thick coconut cream from the top of the can into a large, deep skillet over medium heat. Add 1-2 tbsp curry paste and fry for about 2 minutes, until fragrant and the oil starts to separate.

Add the remaining coconut milk, ½ cup low-sodium chicken stock, 1 tbsp fish sauce, 1 tsp palm sugar, and 3–4 torn kaffir lime leaves (optional). Stir and bring to a gentle simmer.

Add 2 cups of vegetables and 1 lb of protein, longer-cooking ones first and quicker ones near the end. Simmer until everything is cooked through and tender. My favorite vegetables are bamboo shoots, bell pepper, green beans, broccolini, grape tomatoes, and spinach, and my go-to proteins are shrimp or tofu.

Remove from the heat, discard any kaffir lime leaves, and stir in 1 tbsp lime juice. Taste and adjust: fish sauce for salt, sugar for sweetness, lime for brightness.

Serve over jasmine rice and top with basil, sliced chile, and a lime wedge.