Along with stirfry, Thai curry is a staple here for this kind of thing. Start by frying your curry paste in a bit of oil to help bring out the flavour, then add vegetables and sauté. Add coconut milk, brown sugar, and vegetable bouillon cubes; reduce. The ratio we use is 1x14oz can coconut milk : 1-2tbsp curry paste : 1-2tbsp brown sugar : 1 bouillon cube. Serve with rice.
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Thai curry
Along with stirfry, Thai curry is a staple here for this kind of thing. Start by frying your curry paste in a bit of oil to help bring out the flavour, then add vegetables and sauté. Add coconut milk, brown sugar, and vegetable bouillon cubes; reduce. The ratio we use is 1x14oz can coconut milk : 1-2tbsp curry paste : 1-2tbsp brown sugar : 1 bouillon cube. Serve with rice.