Thai red curry

Heat 2 tbs red curry paste over high heat with 1 finely chopped onion. Cook till onion softens and oils are released in the paste. Add 1/2 green capsicum finely sliced, a handful of green beans, 1/2 a pumpkin chopped in 3cm cubes and 4-5 potatoes in 2cm cubes. Stir to coat in the paste. Add approx 400mls of coconut milk and bring to the boil. Lower the heat and let simmer till potato and pumkin are tender. Add a handful of baby spinach leaves and 1 tbs of finely shredded basil leaves. Serve with brown rice or on it's own. You can also add chicken at the same stage the vegies are added or firm tofu.