Coconut Green Curry with Crispy Shallots

Ingredients

• 2 tablespoons neutral oil
• 2 shallots, thinly sliced
• 3 tablespoons green curry paste
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 1 can full-fat coconut milk
• 1 cup vegetable stock
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas

Instructions

1. Fry the shallots in hot oil until crisp and golden, then transfer to paper towels and season lightly.
2. Pour off all but 1 tablespoon of the oil and cook the curry paste, ginger, and garlic until fragrant.
3. Add the coconut milk and stock, stirring until the paste dissolves into a smooth broth.
4. Simmer the broccoli and bell pepper until almost tender, then add the snap peas.
5. Cook until the vegetables are vibrant and just tender, seasoning the broth to taste.
6. Serve over rice and top with the crispy shallots and extra herbs.