A Thai vegetable curry made with green curry paste and assorted vegetables and pineapple. This Thai red curry dish is spicy, but it’s favourful too. The best part is that you can easily adjust the flavours in this dish to suit your preference. Coconut milk tends to separate in the can, with the water sitting on top of the milk solids. I like to open the can, throw it into a bowl, give it a good stir, and then measure out what I need. The leftovers get wrapped and put into the fridge to be used another day.