I’ve been making some version of this vegetable Thai red curry for years—I use different vegetables based on the season and the state of my fridge. This dish is versatile, cheap, and healthier than takeout. I’m pretty convinced that a lot of the Thai restaurants in New York City use this same spice paste, too.

You can eat this vegetable red curry with rice (pictured with brown rice), quinoa, farro, rice noodles, etc. to make it a complete meal.