Take all the ingredients of red curry paste (shallots, red chilli, garlic, galangal, coriander leaves, coriander powder, cumin powder) and grind them to a smooth paste either using mortar and pestle or a coffee grinder.
Prepare 1 cup of thick coconut milk from coconut milk powder according to the instruction given on packaging. I took 4 tablespoon of powder in one cup of warm water to reconstitute it.
Pour 2 tablespoon of oil in a pan and add red curry paste to it. Cook this paste for 5-7 minutes while stirring continuously, cooked add coconut milk to it and cook for 5 minutes and add mushroom and capsicum and soy sauce.
Add big chunks of vegetables to curry and cook covered in a pot for some time till vegetables are still crunchy and not fully done.
Serve hot with either steamed rice or tastes best with Jasmine rice.