Broccoli and Red Curry

1 medium onion, sliced
1 Tbsp vegetable oil
2 small garlic cloves, minced
2½ Tbsp mild red curry paste (more to taste)
(1) 14-oz can unsweetened coconut milk
1 tsp salt
1/4 cup water
1 lb broccoli crowns – stems and florets, thinly sliced
1 red bell pepper, sliced

In a large saucepan, cook onion in oil over medium-high heat for 2 minutes. Lower heat to medium and add garlic and curry paste to taste, stirring for 1 minute. Add coconut milk, salt, and water to saucepan. When mixture returns to a boil, add broccoli stems and pepper and continue cooking, partially covered, for 3 minutes. Add broccoli florets and cover saucepan, cooking until florets are just tender (about 4 to 5 minutes). For a complete meal, add grilled shrimp or chicken.

Makes 4–6 servings
Prep Time: 10 Minutes
Cook Time: 12 Minutes

Allergy Warning: Contains milk