Lately, family commitments are keeping me so busy that I have taken to using short cuts to my cooking. Yesterday, I made this red thai curry using mixed vegetables. I used Tesco’s Red Thai curry paste which was really good and apart from adding garlic, I did not add more spices to the curry.
Ingredients for 4 servings:
8-10 cups of mixed vegetables ( I used a mixture of baby corn, green beans, spinach, baby potatoes, sugar snap peas,red peppers, carrots)
3-4 heaped teaspoons of vegetarian red thai curry sauce (I used Tesco’s. Check the ingredients before buying the ready made paste as some will have fish sauce)
2 tbls soy sauce
2-3 finely chopped green chilies
1 tbls brown sugar
2 tbls lemon juice
1 tin of coconut milk (400gms)
2 tbls cooking oil
4-5 cloves of garlic
Method:
1. Heat the oil in a flat bottomed wok or kadhai. I used this Prestige Aluminium Kadhai , which I was sent as a sample to try out. Making the thai curry in the kadhai was much easier than using a saucepan. Once the oil is hot, add in the garlic cloves to soften them. Remove the garlic cloves and mix in the red thai curry sauce and cook for a couple of minutes and add in all the vegetables. Using a garlic press, mince the garlic and add it to the vegetables. Also add the green chillies and brown sugar. Stir and cook these covered to allow the vegetables to soften.
2. In a separate saucepan, heat the coconut milk and keep stirring it until it looks like its ready to boil.
3. Add the coconut milk to the softened vegetables and allow this to simmer.
4. Add the lemon juice and soy sauce just before serving the curry hot with either rice or noodles. 
How do you like to serve your Red Thai curry? Rice or Noodles?