Thai Red Curry - Red, Hot Food

Yep, that looks more orange than red, but never mind. The recipe calls it red, so believe what you read and not what you see. As with all Thai curries, this recipe is so simple even your 7 year old could make it. Oops, you don't have a 7 year old...? Oh dear, you may have to go hungry.
Use a woolies packet of Thai red curry sauce, or the red curry paste from a bottle, or be adventurous and make your own - you will be hooked.  Either way, still add all the below seasonings, they are needed. Add whatever vegetables you have available, there is no hard and fast rule. Hope you enjoy this, just remember not to breathe in deeply after the first mouthful, you may not be able to catch your breath. The burn goes away after about the 5th mouthful:)

                                                         Thai Red Vegetable Curry
1T oil
1 onion, chopped
1 -T red curry paste ( or 1 pkt woolies paste)
1 tin coconut milk or cream (I prefer cream)
1/4 cup water
1 potato,cubed
1/4 butternut, cubed
1small  red pepper
Optional: cauliflower florets;beans;baby corn
4 Lime leaves ( I usually don't have these!)!/4 cup fresh basil leaves, chopped
2T fish sauce
1T lime juice
1t brown sugar

Heat oil, fry onion till soft, add curry paste and heat 1 minute. Add coconut milk and water, then all vegetables. Cook till tender - I usually cover the pot for 10 minutes and then cook uncovered after that to slightly reduce the liquid. Add the remaining seasoning, and serve with rice.