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Thai Red Curry With Vegetables

milk, vegetables, fish sauce, curry, brown sugar

Ingredients

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 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

Directions for Thai Red Curry With Vegetables Recipe

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.

Read the full directions on Food.com