Quick Red Curry

Heat vegetable oil in a deep saute pan, or a large Dutch oven. Add the garlic, ginger, onions, and red curry paste and saute until fragrant. Stir the ingredients so that they do not brown. Once they are softened, quickly add the coconut milk and water, then raise the temperature to bring the mixture to a boil. Add the peppers, snow peas, and carrots, then reduce the pot to a simmer. Once the vegetables have softened a little, add your protein (fully cooked) and simmer until it is heated through. Stir in the scallions, then remove from heat.

Serve over rice, noodles, or pasta and top with cucumber and any other desired garnishes.

Optional garnish: diced tomato, chopped cashews or peanuts, siracha sauce, fresh lemongrass, basil, or cilantro.