Thai Red Curry With Vegetables |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons. Ingredients:
1 (14 ounce) can thai kitchen pure coconut milk |
1 -4 tablespoon thai kitchen red curry paste |
2 -3 tablespoons thai kitchen premium fish sauce |
2 tablespoons brown sugar |
1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi) |
1 (8 ounce) can bamboo shoots, rinsed and drained |
Directions:
1. In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
2. Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
3. Serve over steamed jasmine rice.
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