Thai Red Curry

Thai Red Curry


1 can (16 oz.) coconut milk

1 heaping teaspoon curry paste

1 can (10 oz.) bamboo shoots, drained

1 medium zucchini, sliced into half moons

2 cups broccoli florets

1/2 cup shredded carrot

1/2 cup pineapple

1 cup cooked chicken, diced

1 T fish sauce or soy sauce

1 t brown sugar


In a large saute pan, pour the coconut milk.  Heat to boiling and mix in the curry paste.  Stir to dissolve the curry paste.  Add the bamboo shoots and bring to a boil, let boil for about 5 minutes to thicken the coconut milk.  Add the vegetables, starting with the one that takes the longest to cook.  When vegetables are getting tender, but still firm about 8-10 minutes, add the cooked chicken and pineapple.  Stir in the fish sauce and brown sugar (both to taste), and mix to incorporate all of the ingredients.  Serve with steamed rice.

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