Thai Red Curry With Vegetables

Recipe by Rita1652
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    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
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DIRECTIONS

  • In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
  • Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
  • Serve over steamed jasmine rice.
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