I don't think Thai food usually incorporates broccoli or carrots; thankfully red curry paste and coconut milk make everything delicious.
Mish Mash Thai Red Curry
1 onion, sliced
1 red pepper, chopped
3 cloves of garlic, crushed
2 tbsp fresh ginger, minced or sliced or however you prefer to prepare it
1 head of broccoli, chopped into florets
1 large handful of baby carrots, sliced in half
2 - 3 tbsp red curry paste
1 can coconut milk (I used full fat; I'm sure it would be fine with lite)
1 c veg broth
1 heaping tbsp cornstarch
2 tbsp tamari
juice of 1 lime
2 tsp agave
Heat a tbsp or 2 of olive oil over medium. Throw in the onion and red pepper, sauteeing until soft and maybe brown in a few spots. Add the garlic and ginger and cook for a minuteish. Add the broccoli and carrots, salt well, and a splash of water (maybe up to a 1/4 c, depending on whether you need to deglaze the pan) and cover and cook for 7ish minutes, or until the broccoli is tender. Clear a spot in the middle of the pan and melt 2 tablespoons of the coconut milk and add the curry paste. Once the curry paste is mixed with the milk, add the rest of the coconut milk and the tamari, and stir into the veggies. Mix the cornstarch with the broth until dissolved, then add to the pan, stirring to incorporate. Let it come to a simmer and cook until thickened nicely. Add the lime juice and agave, stir well, taste for seasoning, and turn off the heat. Done! Serve with rice.