Pour 1/5th of cocnut milk into large sauce pan and heat until it begins to bubble

Stir in curry paste and quickly work into hot coconut milk until evenly mixed

Add half of remaining coconut milk to pan. Heat on medium-hihght heat until the sauce thickens and oil seperates. 5-10 minutes.

Add one cup of water and the rest of the coconut milk. Stir until well mixed.

Add fish sauce and sugar. Stir. Bring to a boil, then reduce heat.

Add veggies, cook until happy with texture.

Serve over steamed jasmine rice and with protein of choice.