Thai Panang Curry

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1. 1Step 1: Heat a large pot or dutch oven over medium high heat. Add the oil and once the oil is hot, add in the chopped shallots. Let the shallots cook for about a minute until they are soft.
2. 2Step 2: Add in the peppers, broccoli, and zucchini. Stir for about one minute.
3. 3Step 3: Add in the garlic, ginger, thai curry paste and stir until everything is fragrant (about 2-3 minutes).
4. 4Step 4: Add in the coconut milk, broth, give everything a good stir and then place a lid on the pot for about 10 minutes. Reduce heat to medium low.
5. 5Step 5: After 10 minutes, check to see if the vegetables are fork tender - let them cook longer if they need to.
6. 6Step 6: Add the soy sauce, brown sugar, vinegar, lime juice and cilantro and stir to mix well. Taste and adjust salt, spice or lime as needed. If you like your curry with more liquid you can add additional coconut milk or broth.
7. 7Step 7: Serve hot with jasmine rice!