1
Heat a dutch oven over medium heat, then add 1/2 cup of the coconut milk.
2
Once the coconut milk is bubbling & starting to evaporate, turn down the heat to medium-low and add all of the curry paste. Let it cook for 3 mins.
3
Add mushrooms and saute for 3-4 mins.
4
Add bell pepper and onions, then the water, vegetable broth, and the remaining coconut milk. Stir to combine.
5
Add the broccoli and sea salt.
6
Bring the curry to a boil, then reduce heat & allow to simmer for 10 mins until the vegetables are tender.
7
Take out 1 cup of broth and blend it with fresh basil in a small blender. Add back to the pot.
8
Lastly, add the peas and cook for a few mins to finish the curry. Serve over brown rice and with a wedge of lime.