Instructions: Heat the oil in a wok or saucepan, and fry the garlic until it starts to brown (to make a spicy version of this dish, start by frying one tablespoon Thai chile paste with garlic and sweet basil in the oil instead of garlic).

Stir-fry broccoli and carrots until crisp-tender. Remove and set aside. Fry the ginger, scallons, and lemongrass for a few minutes, then add the mushrooms and fry for another 2 to 3 minutes.

Add the broth, red curry paste, salt, and black pepper. Bring to a boil. Reduce heat. Simmer, covered, for 5 minutes. Add broccoli and carrots. Heat briefly.

Serve in bowls and sprinkle with Thai pepper powder and fried garlic. Eat with steamed Thai jasmine rice. Garnish with fresh lime and a pinch of basil.

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