3 Cook curry
Heat oil in a large pot. Cook the onion and carrot, stirring, for 5 min. Add the garlic, ginger, and red curry paste (spicy!), cook for 2 min. Add 200/300/400 g of chopped tomatoes, the coconut milk, measured water, lime leaves, and fish sauce. Bring to a simmer, cover, and stew for 10 min.