Ingredients
-
1
-
1 - 4
-
2 - 3
-
2
-
1 1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Thai Red Curry With Vegetables, 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., So tasty and delicious, Ive made it once and since then we are addicted. No need for meat, its such a delight as it is!, We’ve made this multiple times and it’s always fantastic. We do 2 Tbsp of the red curry paste, 2Tbsp fish sauce, 2 1/2 Tbsp of brown sugar, 1 tsp ginger, 1 tsp lemongrass and a handful of basil leaves as well as a pile of vegetables beans, bamboo shoots, carrots, red pepper. I also use either chicken or shrimp and let it cook in the sauce. I serve over jasmine rice and put some cashews on top! Delicious!
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Steps
|
1
Done
|
In a 2 Quart Saucepan, Bring the Coconut Milk, Curry Paste, Fish Sauce and Brown Sugar to a Boil. |
|
2
Done
|
Add the Vegetables and Bamboo Shoots, Reduce the Heat and Simmer For 15 Minute, or Until the Vegetables Are Tender. |
|
3
Done
|
Serve Over Steamed Jasmine Rice. |
