I love this curry. I've made it probably 30 times and it's my go-to for vegetarians (well, this and the pinto beans)... vegetarians who like spicy things. Let me go ahead and address your concerns: this is spicy, but you can tone it down just by reducing the red curry paste to a reasonable level, so be brave! It is also ridiculously easy to make. Really. You put things in a pot and you leave them there. The end.
Here. I'll show you.
First, dice an onion and mince some garlic (I used 3 cloves). Most of the things I cook start like this.
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