Only The Easiest Thai Red Curry Ever

Feel free to mix and match any veggies you like or have on hand when making this superbly swift Thai curry. Onions are pretty much requisite but you could substitute scallions or leeks. Otherwise the sky's the limit. It is important however that the veggies have similar cooking times so adjust as needed the size and cuts. Above, for example, we sliced the carrots into thin half-moons and left the zucchini spears thick to match up cooking times. Very hard vegetables like potatoes or butternut squash may need to be parboiled before proceeding with the recipe. Aim for a total of about 3 cups of vegetables.

First things first: in a deep bowl mix together 1 can coconut milk, 1/4 cup fish sauce, 1-2 T. brown sugar and the juice from 1/2 lime. Heat a large skillet over high heat before adding 2 T. vegetable oil. Add the veggies to the skillet and stir-fry until almost tender, 3 or 4 minutes. Remove the vegetables with a spoon and add 2 more T. vegetable oil to the skillet. Stir in 2 T. red curry paste (available at most supermarkets and all Asian and gourmet food stores) and fry for 1 minute.

Add the pre-mixed "sauce" to the skillet and cook at a steady simmer for 5 minutes, stirring often until the liquid thickens a bit. Return the vegetables to the skillet and simmer gently for another few minutes until done to your liking. Adjust seasoning if needed, adding more lime juice, sugar or salt according to personal taste. If you like your curries fiery hot, now's a good time to toss in 2 T. minced hot green or red chilies.

Garnish the red curry with chopped, roasted peanuts and lots of Thai basil and/or cilantro. If you have a pot of rice simmering while you prep and cook the curry, you can have this entire meal on the table in 25 minutes or just less.