Thai Red Coconut Curry

• Thai red curry paste↗2 tablespoons

  I use Thai Kitchen and I use about half of a 4 oz jar

• coconut milk↗14 ounces
• fish sauce↗2 tablespoons
• brown sugar↗2 tablespoons
• bamboo shoots↗5 ounces

  canned, drained and rinsed

• water chestnuts5 ounces

  canned, drained and rinsed

• shrimp (peeled and deveined) or tofu1⁄2 - 1 lb

  Using any meat is OPTIONAL. I have lightly fried some tofu and used that instead for a mea

• cooked jasmine rice↗4 -6 cups

Step-by-step instructions

1. 1

   In a large saucepan, over medium high heat, combine coconut milk and curry paste – heat and stir constantly until the majority of the paste has dissolved.

2. 2

   And fish sauce and brown sugar, stirring until dissolved.

3. 3

   Add bamboo shoots and water chestnuts.

4. 4

   Let simmer for 10 minutes.

5. 5

   SKIP the following step if doing a totally meatless option.

6. 6

   Add meat or tofu, stirring gently until well incorporated.

7. 7

   Simmer for another 10 to 15 minutes, until heated thoroughly.

8. 8

   Serve over rice.