Ingredients:

  • 1 tbsp avocado oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 tbsp (45g) Thai red curry paste
  • 1 can (13.5oz / 400ml) full-fat coconut milk
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) fresh lime juice
  • 3 cups (450g) frozen shelled edamame, thawed
  • 1 large (150g) red bell pepper, sliced into strips
  • 1 cup (150g) sliced carrots
  • 1/2 cup (60g) fresh Thai basil, chopped

Instructions:

  1. Heat oil in the skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until the fragrance is released.
  3. Add the Thai red curry paste to the center of the pan. Stir-fry for 2 minutes to toast the paste.
  4. Pour in the coconut milk and stir constantly until the paste is fully incorporated and the sauce is smooth.
  5. Stir in the soy sauce and maple syrup. Bring to a gentle simmer for 3-5 minutes until slightly thickened.
  6. Fold in the thawed edamame, red bell pepper, and carrots.
  7. Simmer for 5-7 minutes until vegetables are tender-crisp and edamame is heated through.
  8. Remove from heat. Stir in the fresh lime juice and Thai basil.