Instructions
Cook the Curry Base:
In a large pot, heat the olive oil over medium heat until shimmering.
Add the red curry paste and cook for 1-2 minutes, stirring frequently, until fragrant and well combined. This will help release the aromatics of the curry.
Add the Liquids:
Slowly pour in the coconut milk and vegetable broth, stirring continuously to ensure a smooth mixture.
Bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
Add Veggies & Seasoning:
Stir in the soy sauce and brown sugar, followed by the julienned carrots and sliced bell pepper.
Let this cook for 5-7 minutes or until the vegetables are tender yet vibrant, infusing the broth with their natural sweetness and crunch.
Cook the Noodles:
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