Thai Coconut Red Curry
From the kitchen of Thai Kitchen.
Very good with veggies or chicken
You can omit the fish sauce if you don’t like fish!
- ½ to 1 tbs. red curry paste
- 1 can Thai Kitchen pure coconut milk
- ¼ cup fresh basil
- ¼ cup bamboo shoots
- 3 tbs. Thai Kitchen Premium Fish Sauce
- 2 Tbs. brown sugar
- 1/3 cup chicken stock
- 8 ozs. of your favorite vegetables, chicken, meat or tofu
In a medium saucepan, combine ½ to 1 tbs. Thai Kitchen Red Curry paste with 1 can Thai Kitchen pure coconut milk and simmer for 5 minutes. Add ¼ cup fresh basil, ¼ cup bamboo shoots, 3 tbs. Thai Kitchen Premium Fish Sauce, 2 tbs. brown sugar, 1/3 cup chicken stock, and 8 ozs. of your favorite vegetables, chicken, meat or tofu and simmer 10 to 15 minutes.