 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
We are big fans of thai food and spicy food. And curry! This is easy and delicious. Anything can be added (tofu, chicken, shrimp or beef), just cook it first and throw it in! Bok choy is an excellent addition as well! Ingredients:
2 -4 tablespoons curry paste (i like red and i use 4) |
14 ounces coconut milk |
1 tablespoon brown sugar |
1 tablespoon fish sauce |
1 -2 tablespoon soy sauce |
1 tablespoon lime juice |
1/4 cup water or 1/4 cup broth |
1 green bell pepper, sliced |
1 red bell pepper, sliced |
4 ounces mushrooms, sliced |
1 1/2 cups broccoli |
1 1/2 cups chinese eggplants, cut |
1 cup red onion, sliced |
1/2 cup water chestnuts (or both!) or 1/2 cup bamboo shoot (or both!) |
sticky rice |
Directions:
1. heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined.
2. add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now.
3. add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like.
4. serve over sticky rice.
|
|