Vegetable Thai Curry | Feeding My Folks

Ingredients

• 1 tablespoon peanut oil
• 2 garlic cloves (minced)
• 1 cup mushrooms (sliced)
• 2 cans light coconut milk (13.6 oz each)
• 1/3 cup water
• 4-5 tablespoon red curry paste
• 1 tablespoon brown sugar
• 2 teaspoons soy sauce
• 1 stalk of lemon grass
• 1 teaspoon white vinegar
• 1 teaspoon ginger (grated)
• ½ cauliflower head (cut into florets)
• 4 oz sugar snap peas
• ½ large red bell pepper (sliced)
• 20 Thai basil leaves