Red curry with shrimp

The other night I made a Thai red curry with shrimp and loads of vegetables. Kinda looks like a million shrimp, doesn't it? I think they all swam to the top to get in the picture, though it's possible that not everyone wants as many shrimp as we do, too. Curry is so quick and easy, but I forget about it sometimes. Combine a few spoonfuls of red curry paste in about half a can of coconut milk. Once they are combined, stir in a spoonful of brown sugar and then the rest of the coconut milk. Add the carrots, since they take a while to cook, then bring the mixture up to a boil, and then let it simmer on low for about 15 min. At the very end, add the rest of the veggies and the shrimp, and cook it all til the shrimp are just cooked through. Serve with rice. I also made a vegetarian version with tofu instead of shrimp.

And now the veggies...