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1
This dish cooks quickly, so you need to have all of your ingredients ready to go.
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2
Heat the oil over medium high to high heat in a large saute pan or wok. When hot, add the curry paste and stir immediately to incorporate, 10-15 seconds, then add onions, mushrooms, and carrots, and give it another stir.
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3
Once the onion begins to soften, and the mushrooms have given up a little moisture, add the broccoli, bell pepper, garlic, ginger, salt, and stock. Cook just until the broccoli begins to deepen in color, 3-5 minutes, then add coconut milk, brown sugar, sugar snap peas, and kaffir lime leaves. Taste and add more salt and/or sugar to suit your taste, and bring to a simmer.
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4
Finally, stir in the cilantro puree, which should turn your curry a brilliant, bright green, and serve with Pineapple-Coconut Jasmine Rice, and some sriracha on the side.
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5
Cook rice according to directions on the bag, and salt to taste.
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6
Add the half can of coconut milk you have left from making the curry, and blend together, along with the remaining cilantro, and pineapple tidbits. (reserve the juice) Now add the pineapple juice, a little at a time, until you reach the level of sweetness you prefer. I usually use about half, but you may find yourself using more or less, it really depends on the brand of coconut milk.
