Red Coconut Curry

This is such a simple meal and tastes just as good, if not better than any Thai food restaurant I have ever eaten at.  The original recipe called for rice noodles, but after TJ and I ate it, we both decided that rice would be better.  It definitely needed something to soak up all the flavorful juices! 

1 Bell Pepper, cut into thin strips

A handful of baby carrots, cut into thin strips

1 jar Thai Kitchen Red Curry Paste

1 can lite coconut milk

1 can bamboo shoots

1 cup chicken broth

Rice – I like short grain sticky rice, but use whatever you have on hand

Cilantro

Soy sauce, to taste

 

Get your rice a cookin right off the bat…this is what will take the longest to cook.  For this recipe you will need about 2 cups of uncooked rice.  I do it in my rice cooker with 2 cups rice and 4 cups water.  Comes out perfect every time!

Drizzle a bit of olive oil into your pan and empty about half the jar of the curry paste into the pan. Mix up and let those two really get to know each other.

Add one cup water plus one cup chicken broth into the skillet. Add the carrots and bring to a boil. Cover and let it rumble…but only for like a minute. Nobody likes mushy carrots.

Add the can of coconut milk and the peppers, at this point taste your concoction…you may need a bit more curry paste if you want it more flavorful/spicy.

Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of rice. Then ladle on some of that delicious sauce and veggies right over the rice. Top with cilantro. Add more soy sauce if you think it needs a bit more saltiness.  Enjoy!