Spicy Thai Curry

Name: Spicy Thai Curry
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

15 ingredients

4 steps

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.