Thai Yellow Curry

Heat the vegetable oil in a large skillet or wok over medium heat

Add the sliced onion to the skillet and cook for about 2-3 minutes until softened

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Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant

Add the Thai yellow curry paste to the skillet and cook for about 1-2 minutes, stirring constantly

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Pour in the coconut milk and chicken or vegetable broth. Stir until the curry paste is fully dissolved into the liquid

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Add the chopped mixed vegetables to the skillet and cook for another 5-7 minutes, or until the vegetables are tender but still crisp

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Garnish with fresh cilantro leaves and serve with lime wedges on the side

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