Coconut Vegetable Curry – Gluten-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a large wok over medium heat.

   ⚙ Pan-fryingStoveWok
2. 2
   Add the onion and fry, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and ginger and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the curry paste and fry 2–3 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add and stir.
3. 6
   Add the carrot, potatoes, sweet potatoes, water and coconut milk and bring to a boil.

   Stove
4. 7
   Turn down the heat and simmer 15 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Add the red pepper and broccoli and cook another 5–7 minutes.

   Stove
6. 9
   Add the gluten-free soy sauce and lime juice and stir.
7. 10
   Sprinkle the basil on top.
8. 11
   Serve with the rice.