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Stir fry the curry paste with oil, then add 1 c coconut milk.

Add meat and 1/2 c coconut milk. Heat until boiling.

Add potatoes, onion, peas, and 1/2 c water. Cook until the vegetables soften.

Add sugar and season to taste.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.

Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.