Thai Red Coconut Curry

My husband loves, loves, LOVES curry - be it Indian, Thai, or anything else. Well, a sushi restaurant near his job serves this delicious, spicy, and sweet red curry. I have been trying to figure out how to do it. And now I have. This recipe tastes exactly how the restaurant stuff does, and it comes together in close to 20 minutes.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 4 cups of curry sauce

Ingredients

• 2  tablespoons Thai red curry paste (I use Thai Kitchen and I use about half of a 4 oz jar)
• 14  ounces coconut milk
• 2  tablespoons fish sauce
• 2  tablespoons brown sugar
• 5  ounces bamboo shoots (canned, drained and rinsed)
• 5  ounces water chestnuts (canned, drained and rinsed)
• 1⁄2-1  lb  cooked chicken or 1⁄2-1  lb pork or 1⁄2-1  lb shrimp (peeled and deveined) or 1⁄2-1  lb tofu (**Note -- Using any meat is OPTIONAL. I have lightly fried some tofu and used that instead for a mea)
• 4 -6  cups cooked jasmine rice

Directions

1. In a large saucepan, over medium high heat, combine coconut milk and curry paste – heat and stir constantly until the majority of the paste has dissolved.
2. And fish sauce and brown sugar, stirring until dissolved.
3. Add bamboo shoots and water chestnuts.
4. Let simmer for 10 minutes.
5. SKIP the following step if doing a totally meatless option.
6. Add meat or tofu, stirring gently until well incorporated.
7. Simmer for another 10 to 15 minutes, until heated thoroughly.
8. Serve over rice.