Ingredients
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1 (14 ounce) can thai kitchen pure coconut milk
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1 -4 tablespoon thai kitchen red curry paste
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2 -3 tablespoons thai kitchen premium fish sauce
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2 tablespoons brown sugar
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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)
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1 (8 ounce) can bamboo shoots, rinsed and drained
Instructions
- 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.