Red Curry

Ingredients:

4 servings

• 1 tbsp oil

• 3 Tbsp Red curry paste (or about 1 can of maesri paste)

• 1 lb protein of choice, cut into 1-inch pieces

• 2 13 oz cans of coconut milk

• 1/2 cup water if using liquid stock, if not add 2 coconut milk cans worth of water.

• 1 tbsp bouillon or 1 cans worth of stock

• 2 Tbsp palm sugar (or regular sugar to taste)

• 2 Tbsp fish sauce (soy sauce or salt will suffice, to taste)

• 3–4 de-vined kaffir lime leaves

• 6 thai eggplant, quartered

• 1½ cup bamboo shoots

• 4 chilies halved

• 1 cup Thai basil

Instructions:

1. Heat pot on medium heat, fry the curry paste with oil until fragrant. Add meat or root vegetables (if using) cook 75% through.

2. Add coconut milk, water, bouillon, palm sugar and fish sauce.

3. Bring to a boil and add lime leaves, thai eggplant, bamboo, and chilies. Cook  until eggplant is tender.

4. Taste it, add more fish sauce, and/or palm sugar or fresh chili or chili flakes to taste.

5. Garnish with basil, serve with hot jasmine rice

NOTE: Mushrooms or fried tofu are great meat alternatives for this dish. Or the vegetables that are already part of the dish will suffice.