Vegetable Thai Red Curry

This is quite possibly the best Thai Red Curry that I've made at home so far. Dr. Sweetpea thought it would have been better with slices of chicken, and I'll do that next time. However, for a vegetable red curry, this was fabulous. 

Vegetable Thai Red Curry

(Source: Me)

1 red pepper, sliced up

1 potato, cubed into 1 1/2 inch pieces

1/2 a medium onion, sliced

1 small can of baby corn

1 (13.66 oz) can of coconut milk

1 cup chicken broth

4 tablespoons Thai red curry (we use Mai Ploy brand)

Heat up a tablespoon of vegetable oil in a large hot skillet. Add the sliced onions into the skillet and saute for 2 - 3 minutes. Add in the cubed potatoes and continue to saute with the onions until the edges of the potatoes are translucent. Add the baby corn and saute for 1 minute with the rest of the vegetables. Add 4 tablespoons of the Thai Red Curry with the vegetable mixture and whisk in the can of coconut milk. Whisk until the red curry is completely dissolved. Let this mixture come to a light boil and then add the 1 cup of chicken broth. Let the mixture come to a light boil again and toss in the sliced red peppers a few minutes before serving the curry over rice.