Prepare your aromatics: Heat the coconut oil in a large frying pan or skillet over a medium heat. Add the sliced onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent with a faint golden edge. You should hear a gentle sizzle as the onion hits the pan.

Bloom the paste: Add the minced garlic, grated ginger, and red curry paste to the pan. Stir everything together for about 1 minute. You'll know it's ready when the kitchen fills with a warm, spicy aroma and the paste darkens slightly in colour, becoming a deeper, richer red.

Create the creamy base: Pour in the can of coconut milk and the vegetable stock. Stir well to combine, scraping up any bits that have stuck to the bottom of the pan. Bring the liquid to a gentle simmer — you'll see small bubbles breaking the surface, but not a rolling boil. Let it cook for 3 minutes, allowing the flavours to meld.

Add the hard vegetables first: Tip in the sliced carrot and green beans. These take a little longer to soften. Let them cook for 5 minutes in the simmering sauce. The carrots should begin to yield slightly when pierced with a fork, and the beans will turn a brighter, more vibrant green.

Add the softer vegetables: Stir in the red bell pepper and broccoli florets. Continue to simmer for another 5-7 minutes. The broccoli should turn a vivid green and become tender but still have a slight bite. The bell pepper will soften but retain its shape and a bit of crunch.

Season and finish: Remove the pan from the heat. Stir in the fish sauce (or soy sauce), brown sugar, and fresh lime juice. Give it a final taste. You're looking for a balance of salty, sweet, sour, and spicy. The sauce should be thick enough to coat the back of a spoon, with a glossy, rich sheen.

Rest and serve: Let the curry sit for 2-3 minutes before serving. This resting time allows the flavours to settle and deepen. Garnish with fresh coriander and sliced red chilli. The curry should be steaming hot, with a vibrant, colourful appearance.