Thai Red Curry With Vegetables and Coconut Milk

Ingredients

• 2 tablespoon peanut oil
• 3 tablespoon thai red curry paste
• 4 cups diced veggies (egg plants, mushrooms, onion, bell peppers)
• 1 teaspoon red chilli flakes
• 1/2 cup water
• 1/2 teaspoon salt
• 200 ml canned coconut milk
• 2 sprigs spring onions, chopped

Instructions

1. 1

   Heat oil in a pan and add in 3 tablespoon of the red curry paste. Fry for a minute. Add in the diced veggies and saute for a minute more.

2. 2

   Add in the red chilli flakes and water. Cook the veggies for 5-7 minutes. Check for seasoning. The red curry paste is already salty. Add salt only if necessary.

3. 3

   Once the veggies are cooked but firm, add in the coconut milk. I have used canned coconut milk. Simmer just for a minute more.

4. 4

   Garnish with spring onions and remove from heat. Serve hot with rice.