This 30 Minutes Thai Red Curry is nothing short of deliciousness. Its made with coconut milk and lots of vegetables.
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.