Thai Red Vegetable Curry

Ingredients
Red curry paste 1-1/2tbsps(increase or decrease according to spiciness)
Red bell pepper 1nos
Green bell pepper 1nos
mushrooms(white) 1/2cup(cut in half)
Bamboo shoots 1/2can
Carrots 2nos
Baby corn 1/2can
Broccoli (florets) 1/2cup
Fried tofu cubes 6nos
Basil leaves 1/2cup
Green onions 1stalk(chopped)
Coconut milk 200ml
Brown sugar 1/2tsp
Vegetable stock 1/4cup

Method
Dice the bell peppers.Cut carrots into thin round slices.
Pour the coconut milk into a pan and heat the pan on medium.
Add the red curry paste to it and gently stir so that all paste is mixed well with the milk.
When it starts to boil add the vegetables and brown sugar to it.Stir it well.
Tear the basil leaves and add it to the pan along with vegetable stock.
Lower the heat and cover it.
Turn off the heat after 10mins and garnish with fresh basil leaf and serve.