Quick Thai Red Curry

Heat the high-heat oil (2 tbsp) in a large pan with a lid over medium-high heat. Add the onion (1 red) (diced) and cook until tender, stirring occasionally.

Stir in the garlic powder (1 tbsp) and ginger powder (1 tbsp), mix quickly for about 5 seconds, then add the diced tomatoes (1 can) with their juices. Stir well and cook until the juices start to boil.

Add the coconut milk (1 can), red curry paste (1 tbsp), water (0.5 cup), and soy sauce (2 tbsp). Stir to combine and bring to a boil.

Add the frozen stir-fry vegetables (2 lb) and mix well. Once the mixture returns to a boil, lower the heat, cover, and let it simmer for 10 minutes. Start 10m timer

Turn off the heat, uncover, and squeeze the juice of lime (1) over the curry. Stir well and serve hot, optionally garnished with [thai basil] or [cilantro], [crushed roasted peanuts], and thinly sliced [red chile].