You Have No Chance -- Make Your Rice
In all honesty, you can use anything as the starchy substratum for your dish. Rice is traditional. I've also used Thai rice noodles and couscous. Whatever it is you'll be using, put it on now so that it's done by the time the Red Thai Curry is finished. Rice will take 20 minutes to cook, noodles slightly less time, and couscous only a few minutes. Add a pinch of salt and some olive oil to prevent sticking.
Curry Sauce Preparation
In a blender, add the can of coconut milk and 1 tbs. of the Red Thai curry paste (this amount can be adjusted to taste, but remember a littl bit goes a long way). Blend for several seconds until the coconut milk and curry paste are well-mixed.
Next, dump the coconut milk/curry paste mixture -- the curry sauce -- into a pot and put on low heat. Add to this several bay and anise leaves to taste. Usually, 3-6 of each is plenty.
Leave the pot and its contents to heat, but keep a wary eye against boiling.
Bouillant les Pois Vivants
You'll now take the frozen peas and heat them in a pot of water until they're fully thawed and rehydrated. Don't overcook them, however. And don't even think of adding butter to them -- that wold be disastrous for the taste of the final dish! Water and a pinch of salt will do fine.
It's Time Cut Vegetables
Dice the tomato, taking care to scoop out its watery parts, as you generally only want the denser bits. Too much tomato juice can alter the taste of the curry sauce and throw the entire dish off-balance, leading to a dissatisfaction with Red Thai Curry.
Cut the stem and very bottom off of the pepper and core it with care -- pepper seeds are not part of this dish or its texture, and to include them would make obvious to all involved that you're a sloppy curry chef. Wash to make sure any seeds are removed, as well as nasty store chemicals. This is supposed to be a healthy dish. Proceed to cut the pepper into strips.
Opinions on how best to include the onion in this dish vary wildly, with some camps claming dicing works the most favorably while others prefer to cut the onion into longer pieces like the pepper. I am of the latter school of thought, but feel free to deviate on this part in whatever manner suits you. Peel the onion, cut its top and bottom off, and choose wisely from this point on.
Cut the lemon grass into strips of similar size to the pepper.
Set all of these vegetables in a large dish full of water and salt.
Putting It All Together
Drain the peas and vegetables and stir them into the now-simmering curry sauce, making sure the vegetables are well-covered in their milky orange-red bath. Place a lid loosely on the pot -- so as to allow steam to escape, thickening the sauce -- and let simmer for 20 minutes. Set a timer to ensure you don't overcook the veggies. Flimsy vegetables with no crunch at all will ruin this dish and your reputation in your curry circles. You want the veggies to retain their texture and crunch.
Serving Red Thai Curry
Place 1 cup of your rice or noodles in a bowl, followed by 1-3 ladles of Red Thai Curry. Repeat as necessary, and enjoy an icy mint tea to accompany it.