Prawn/Shrimp in Red Thai curry

I love curries, specially coconut based spicy curries, they could be Indian, Thai, Malay or Filipino, I love them all. Thai curries are a delicious way to get many veggies into your meal without having to focus on a separate vegetable side dish.The only preparation required to cook this curry is washing and dicing of vegetables and cleaning the shrimp. The actual preparation of the dish is easy peasy lemon squeazy ! Those are my son's words not mine. :D

Ingredients:

1. Prawns/Shrimp - 250 gms (shelled and de-veined)
2. Onion - 1 small, cubed
3. Mixed vegetables -  - 1 cup (mix of cauliflower, egg plant, carrot, sayote, french beans, baby corn, snow peas, or any vegetable of your choice)
4. Red Thai curry paste - 2 tbsp to 3 tbsp
5. Coconut Milk - 400 ml
6. Oil - as required

Method:

1. Wash and dice all vegetables.
2. In a pan, heat oil, add the the diced onions, fry it for a minute or so. Add the shrimp and let it fry on high heat for a couple of minutes.
3. Add the red curry paste and fry till it is aromatic. Add the vegetables and continue mixing and frying, and then add the coconut milk.
4. Bring it to a boil and let it simmer on medium to low flame for 5 to 7 minutes or till your vegetables are cooked but still crisp. you don't want the vegetables to be mushy.
5. Check for seasoning and consistency and switch off the flame. Serve with hot steamed rice.