Prepare/chop your chosen meat or seafood and mix with the dry spice mix.
Fry on a high heat with a splash of oil for 3 minutes. Add your extra chilli here if you like it spicier.
Add the fresh curry paste, stir and continue to fry for another 3 minutes.
Finally, add the can of coconut milk and bring to the boil. Depending on which vegetables you are using, add them at this stage. If they are denser vegetables, like butternut squash or broccoli, they may need longer cooking then the mushrooms.
Then, reduce the heat and simmer for a further 5-10 minutes until your meat, seafood or vegetables are cooked. I added my cherry tomatoes to heat through, at this stage.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2018/10/30/spice-girl-south-east-asian-curry-kits-as-easy-as-1-2-3/