1. In a deep frying pan or wok, heat oil over medium heat until hot. 2. Add curry paste and garlic and cook, stirring for about 30 seconds. 3. Slowly stir in coconut milk and vegetable broth. 4. Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes. 5. Add ginger, onion, and peppers; cook until tender, about 7 minutes. 6. Add carrots, mushrooms, soy sauce, and brown sugar. 7. When heated through, serve over individual plates of hot rice. 8. Garnish with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
