Veggie Thai Red Curry – Page 2

With so many veggies, I use a wok, but any big skillet with deep sides would do. Heat the oil in it over medium heat.
Add the onion and simmer for three to five minutes, stirring frequently, or until the onion is tender and starting to become translucent.
Stir constantly for about 30 seconds after adding the garlic and ginger.
After adding the veggies, simmer for 5 to 10 minutes, stirring now and again.
Add the curry paste and simmer for two to three minutes, stirring often.
Stir together the sugar, water, and coconut milk after adding them.
Over medium-low heat, bring to a slow simmer and cook, stirring periodically, for an additional 15 to 20 minutes, or until the veggies are cooked to your preference.
Remove the skillet from the heat. Add the tamari or soy sauce. Add the rice vinegar or fresh lime juice. Add the salt.