Thai Red Curry

We love Thai curries, and while I've tried versions of those with coconut milk, I never got around to buying lemon grass and making those pastes myself. I've tried making the green curry paste but it didn't quite turn out alright. I've postponed making the pastes myself this time and instead went with the store bought one. The only drawback with this one was that, we didn't find it spicy/hot enough. I guess that's easily remediable by adding a little bit of cayenne pepper or more chillies. I also can't figure out why I get a mottled/spot like appearance of the coconut milk if I let it simmer for longer than 10 minutes. Otherwise, it's a keeper and a quick recipe. I used assorted vegetables ( whatever I had at that time) and didn't use fish sauce. Since I used potato and it got slightly overcooked, the gravy was thicker and creamy.

Ingredients:

Thai Red Curry Paste - 1 tbsp
Chinese Eggplant, small - 1
Potato, small - 1
Beans - handful
Carrot - 1
Peas - handful
Light Cocconut Milk - 1 can
Brown sugar -1/2tsp
Oil - 1/2tbsp

Preparation:

1. Chop the vegetables and keep them aside.
2. Heat oil in a saucepan. Add red curry paste and saute until fragrant, for about 2-3 minutes.
3. Add the chopped vegetables. Add just a little bit of water to immerse the vegetables. Cover and cook for about 5-10 minutes until they are almost cooked.
4. Add coconut milk. Add brown sugar. Simmer for about 5-10 minutes. Serve hot with steamed white rice.