Thai Red Vegetable Curry with Coconut Milk

This Thai-inspired red curry is flexible and flavorful. Using full-fat coconut milk ensures a rich, creamy sauce that balances the heat of the curry paste.

1. Heat a splash of oil in a large pot. Add the red curry paste and cook for 1 minute until fragrant. This 'blooms' the spices.
2. Pour in the coconut milk and bring to a gentle simmer. Stir well to dissolve the paste.
3. Add harder vegetables first (like carrots or potatoes) and simmer for 5-7 minutes.
4. Add softer vegetables (bell peppers, snap peas, zucchini) and simmer for another 5 minutes until all vegetables are tender.
5. Stir in a tablespoon of brown sugar and soy sauce (or fish sauce) to balance the flavors. Squeeze in some lime juice. Serve hot with jasmine rice.