Heat wok or pan, add coconut cream.
Cook for a minutes, add red curry paste, saute for 2 minutes.
Add all other ingredients, stirring to bring to a boil.
When boiled, reduce heat, simmer till a thick sauce is obtained.
Check seasoning, take off fire.
Serve hot with marinated, bar-b-qued veggies, beancurd cubes, etc.
Introduction to Thai Dishes