In a heavy-bottom Dutch oven or pot, over medium-high heat, heat 6 tablespoons of the coconut cream for about 1 minute. (see recipe notes)
Once the cream starts to bubble and crack, stir in the red curry paste and mix frequently to avoid scorching. Cook until the paste has thickened and has the consistency of creamy peanut butter. Stir in the tomato paste and cook for another minute.
Add the rest of the coconut milk, soy sauce, sugar, broccoli florets, and potatoes. Bring to a boil. Once at a boil reduce heat to a soft simmer.
Simmer the curry without a lid for 10 minutes, or until potatoes are fork-tender. Add the red bell pepper and stir in cayenne pepper to taste (optional). Simmer for another 5 minutes.
Garnish with basil leaves and serve with a side of cooked jasmine rice or any long-grain rice.
Take the cream resting at the top of the coconut milk. This will be used as your fat base to fry the curry. The rest of the canned milk will be used later in the recipe.
e sure to check that the red curry paste is vegan. Some red curry pastes have fish sauce.
Use any coconut milk of choice, my favorite kind to use is Chaokoh. It’s very creamy with an intense coconut-y flavor.
To add last-minute heat to this dish, go for a pinch of red chili powder.
Do NOT shake the canned coconut milk. We need to use the fat that naturally sits at the top. Shaking the can will move the coconut fat.