Fry the curry paste in coconut milk

• Heat a few tablespoons of the coconut milk in a wok.
• Add the red Thai curry paste and fry, stirring, until fragrant and the oil splits.

Add the vegetables

• Add the mixed vegetables and stir-fry for a bit.

Season and simmer

• Add the kaffir lime leaves, a touch of sugar and salt to taste.
• Pour in the remaining coconut milk and let it bubble until the vegetables are tender.