Celtuce and potato coconut curry

I have recently coined "coconut curry" as a verb. As in, I am going to coconut curry this celtuce tonight. I use it all the time as a technique for using large amounts of just about any vegetable in combination with just about any other vegetable and making it taste absolutely delicious. There are tons of versions of this out there. On this blog you can find it here, here, and (in soup form) here. This is my own adaptable version, with techniques and ingredients gleaned from countless sources (including those mentioned above). Basically, you saute an onion, add a can of your favorite curry paste (I use the Maesri stuff you can get at CAM for super cheap - my favorite so far is masaman) and a can of coconut milk, simmer whatever veggies you like in that mixture (I used celtuce, potatoes, and greens this time), and serve it all over rice. There is very little way to go wrong. The coconut milk and curry paste give everything a rich mouthfeel and an excellent flavor. 

Celtuce and Potato Coconut Curry
Ingredients

• 1-2 tbsp. cooking oil (coconut is especially good)
• 1 large onion, peeled and chopped
• 1 large clove garlic, minced
• 4 oz (1 can) Maesri Masaman curry paste (or whichever one you like) (you could use less than a full can for a less intense flavor) 
• 1 (14 oz) can coconut milk
• 1 tbsp. brown sugar 
• 2 tsp. fish sauce, or to taste (this is kind of a lot) 
• Vegetables, chopped. For example, the above had
• 4 medium red potatoes
• 2 celtuce(s), peeled and chopped 
• Kohlrabi and beet greens from one CSA
• Juice of 1/2 lime, or to taste.
• Cilantro for serving.
• Rice for serving. I prepare rice as follows:

• Combine 1 cup rinsed long grain or basmati rice, 2 cups water, 1 tbsp. unsalted butter, and 1/2 tsp. salt in a saucepan. Bring to a boil, then cover and reduce to a simmer. Simmer for 10 minutes, then remove from the heat and let stand at least 5 minutes before serving. 

Directions
Saute onion in oil over medium heat until slightly browned. Add the garlic and curry patse and saute a minute or two, until fragrant. Add coconut milk and a coconut milk can full of water. Add 1 tbsp. brown sugar and 2 tsp. fish sauce. Simmer 10 minutes. Add the veggies in reverse order of the time they take to cook. In this case add the celtuce first, cover, and simmer for a few minutes. Then add the potato, cover, and simmer. Once those are pretty much tender add the greens, cover, and simmer until wilted. Taste and adjust seasonings if needed. Remove from heat and add lime juice. Serve over rice and garnish with plenty of cilantro.