Thai Red Curry with Vegetables

Red curry makes a great base for whatever is fresh and seasonal.

Ingredients

• 1 can Thai kitchen pure coconut milk
• 1 -4 tbsp of Thai kitchen red curry paste
• 2 -3 tbsp of Thai kitchen premium fish sauce
• 2 tbsp of brown sugar
• 1 ½ cups assorted fresh vegetables , cut into 1 inch pieces; cauliflower, red bell pepper, onions,
• eggplant, mushrooms, zucchini, peas
• 1 can bamboo shoots, rinsed and drained

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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