Spicy Thai-Style Red Curry

Warm the coconut oil in a large pot over medium heat, then add the onion and cook until they become translucent, about 5 minutes. Add the ginger, garlic, and lemongrass and cook for about a minute, or until fragrant.

Add the bell peppers and carrots, cooking for about 3-5 minutes. Stir in the curry paste and cook for another minute.

Add the coconut milk, coconut cream, and broth into the pot and bring to a boil.

Reduce to a simmer and add the remaining ingredients. Cook for about 5 to 10 minutes, stirring occasionally.

Serve with steamed rice, rice noodles, or on its own as a soup.