Thai Red Curry With Vegetables Recipe #63209
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 ~Rita~
1 hour | 25 min prep
SERVES 4
- 1 (14 ounce) can thai 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 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 drained
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 63209 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars