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Thai Red Curry With Vegetables

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“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.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) canthai 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

Directions

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

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