Thai Red Curry With Vegetables

5.0(28)

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.

by Rita1652·published 2003-05-28

Cauliflower

Servings

4 serving(s)

Total time

prep 25 min

Calories / serving

240 kcal

Ingredients (6)

serves

1 (14 ounce) can thai kitchen pure coconut milkmilk
1 -4 tablespoon thai kitchen red curry paste
2 -3 tablespoons thai kitchen premium fish sauce
2 tablespoons brown sugarbrown-sugar
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)
1 (8 ounce) can bamboo shoots, rinsed and drainedbamboo-shoot

Instructions (3 steps)

01In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
02Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
03Serve over steamed jasmine rice.

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Rich recipe — supports nutrition-aware planning.