Ingredients

• 1 Tbsp. vegetable oil
• 2 Tbsp. Thai Red Curry Paste
• 2 Tbsp. Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
• 3 garlic cloves, thinly sliced
• 1 (1-inch) piece ginger, thinly sliced
• 2 lemongrass stalks, bottom ⅓ only, tough outer layer removed, bruised with back of knife
• 1 jalapeño pepper, sliced
• 1 red chili pepper, sliced
• 1 ½ cups sliced red bell peppers
• 1 ½ cups sliced orange bell peppers
• 1 ½ cups sliced shiitake mushrooms
• 1 ½ cup sliced red onion
• 2 cups vegetable broth
• 1 (13.5 oz.) can of coconut milk
• 2 sprigs of basil, plus more for serving
• 1 Tbsp. fish sauce
• sliced green onions, for garnish
• cooked white rice, for serving
• lime wedges, for serving