Use It Up Thai Red Curry

The other night I had some leftover BBQ chicken and the end of the week veges in the crisper to use up. So I made this Thai Red Curry. It is not very authentic but it tastes good! The ingredients will vary according to your crisper and leftover situation.

meat - I use whatever is available or if I am making it for posh I use 500g chicken thigh fillets, 500g mixed seafood, 300g beef strips, tin of chick peas or block of hard tofu
1 onion, chopped
1 tablespoon oil to fry the onion in
1/2 tin Maesri thai red curry paste (this is the real stuff, don't substitute. It is also the cheapest way to buy it. When Jess did her Thai Cooking course in Sydney this is the one they recommended. They also said you should use the whole tin, but I don't recommend that unless you want your tongue to explode)
3 to 4 cups assorted chopped vegetables to your taste. In this house they are usually red pepper, celery, carrot, peas, mushrooms and spinach.
tin of coconut cream or milk. If your dietician is giving you a hard time about saturated fats, use low fat evaporated milk and 1 teaspoon coconut essence. This is what we did.
1 cup chicken stock
salt/pepper to taste. Or Vegeta or vegetable stock powder.

Heat the oil in large frypan and fry onion till softened and sweet. Add the curry paste and fry it for a minute or so to release the flavours.
If you are adding raw meat, add now and brown. If not add vegetables and stir fry till well coated with curry.
Add the coconut milk and stock if using, just the stock if you are not.
Cover and simmer till veges are nearly cooked.
If adding cooked leftover meat or seafood, add and simmer a couple minutes more.
If adding evaporated milk and essence, add now.
If you like you can thicken with 1 tbs cornflour mixed with a little of the milk at this stage.
If you are adding spinach add now so that it is just wilted when you serve.
Serve with rice.
Makes lots and the leftovers are good for torturing your work collegues with when you reheat at work for next days lunch.