Thai Coconut Curry

★★★★★

asian, Basil, Calamari, coconut, Curry, Shrimp, Thai, Vegetables

Cook 30 minutes ∙ Difficulty Easy ∙ Source Felix Jacomino

Ingredients

  • 1 14.5oz can Coconut Milk
  • 1/2 to 1 Tbsp Red Curry Paste
  • 1/3 Cup Chicken (or vegetable) Stock
  • 3 Tbsp Fish Sauce
  • 2 Tbsp Brown Sugar
  • 1/4 Cup Chopped Basil Leaves
  • 1 1/2 Cups Assorted vegetables cut into 3/4" pieces (suggestions: red bell pepper, zuchini, peas)
  • 1/3 Cup Bamboo Shoots cut into matchsticks
  • 3/4 to 1 Pound Protein (shrimp, chicken, calamari, scallops, tofu)

Directions

Combine the coconut milk, red curry paste, stock, fish sauce, and brown sugar in a medium to large saucepan and bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Add the vegetables and protein and simmer an additional 10 minutes (making sure of appropriate doneness for meats)
Add fresh chopped basil leaves 5 min before done
Serve over Jasmine rice