Thai Curry

1 – 14 oz. can coconut milk or low-fat coconut milk

½ tsp. – 1 ½ Tbsp. Thai Kitchen®: green, red or yellow curry paste

NOTE: Curry paste is very hot, err on the side of caution the first time you make this recipe, 1 ½ Tbsp is extremely hot!

Stir curry paste into coconut milk. Simmer for 5 minutes on medium heat.

Add:

1 – 3 Tbsp. fish sauce

1 – 2 Tbsp. sugar or brown sugar

1 can bamboo shoots

1 cup chicken, beef or vegetable stock

Handful of fresh basil or 1Tbsp. dried basil (optional)

Simmer 10 minutes. While it’s cooking, start preparing vegetables:

Add:

6 cups vegetables (onions, carrots, green/yellow beans, green peas, broccoli, peppers, mushrooms, cauliflower, eggplant, baby corn, cubed sweet potatoes, sugar snap peas  etc. any combination you like)

1 bag of shelled frozen shrimp or 1-2 lbs of fish or any other type of protein you like

Stir-fry vegetables and protein in a little oil. Pour Thai Curry sauce over mixture while cooking. Simmer until vegetables and meat are cooked. Serve with jasmine rice, rice stick noodles or brown rice or add more stock and serve as soup.

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