A quick and easy Thai red curry recipe with vegetables and fish
Add the coconut milk, broth, red curry paste, grated ginger, and fish sauce to a large deep skillet. Heat over medium-high and bring to a full boil. Whisk occasionally and allow sauce to cook about 5 minutes. While sauce is cooking, chop the vegetables and fish.
Add the remaining ingredients (chopped carrots, broccoli, yellow squash, cod, bamboo shoots, and sea salt) to the skillet. Stir well and cover. Cook, stirring occasionally, until vegetables have reached desired done-ness, about 10 minutes.
Remove cover and allow curry to cook an additional 5 to 8 minutes to thicken.
Taste curry for flavor. Add more curry paste, sea salt, and/or some lime juice or sriracha to taste.
Serve with choice of vegetable noodles, vegetable rice, or steamed rice