1medium sized carrotspeeled and sliced into circles
2 TbspCoriander leaves
Red Chilli or Siracha Sauceoptional
Heat Oil, add finely chopped onions along with a pinch of salt. Once onions have softened and translucent, add Ginger- Garlic. Saute for another 2 minutes until raw smell has eliminated. Make sure to stir continuously to avoid burning.
Add Red Curry Paste, 1 tbsp coconut milk and stir well until well combined. Fry the curry paste well until the aroma is released.
Add the remaining coconut milk, soy sauce,sugar, rice vinegar, salt and 1/4 cup of water and stir.
Add all the vegetables and cook covered further for 4-5 minutes until they are a bit soft.
Switch off the flame and add thai basil and squeeze of lime juice.
Taste and season more with soy sauce, rice vinegar and salt, if you need more punch.
Divide the cooked rice and curry into bowls and garnish with basil, red chilli and coriander leaves.
If you like your curry a bit more spicier, add a drizzle of siracha sauce.