Thai Red Curry With Vegetables
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.
Steps
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.
Ingredients
coconut milk, red curry paste, fish sauce, brown sugar, assorted fresh vegetables, bamboo shoots