Veggie Red Coconut Curry

Ingredients

• Kosher salt
• 3/4 pound yam, peeled, in a half-inch dice
• 6 ounces green beans, trimmed
• 1/2 pound broccoli florets
• 1 red pepper, in strips
• 2 carrots, cut as thinly as possible on an angle
• 2 13.5-ounce cans coconut milk
• 2 to 3 tablespoons Thai red curry paste
• 1 lime, quartered

Directions

1. Fill a large stockpot with water and bring it to a boil, then season the water with salt. Start a timer for 10 minutes and drop in the yams. At the 5 minute mark, add the green beans. With 3 1/2 minutes remaining, add the broccoli. When 2 minutes are left, stir in the red pepper and carrots. When the timer rings, pour the vegetables into a large colander to drain.
2. Place the stockpot back on the stove over medium heat. Add the coconut milk and Thai curry paste, using more curry paste for a bolder, spicier curry, and whisk until smooth. Taste the sauce and add salt as needed. When the coconut milk is hot, return the vegetables to the pot and simmer them in the curry for 1 to 2 minutes. Serve over rice.