red thai curry

30-45 minutes, depending on type of rice you serve with it

1-2 tablespoons red curry paste
1 can coconut milk
1 can (about 1/4 cup?) bamboo shoots
3 tablespoons fish sauce ****
2 tablespoons brown sugar
1/3 cup chicken or vegetable broth
1/3 cup basil, chinese if possible
1 handful dried shitake mushrooms or any kind you have handy
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1 cup sliced carrots, broccoli, thai eggplant or other veggies to your liking (i just use what i have)
extra firm tofu or vegetarian chicken (optional)

brown or basmati rice, cooked

in a medium saucepan combine red curry paste and coconut milk. simmer for 5 minutes. add basil through shitake mushrooms. simmer for 10-15 minutes. meanwhile, over medium high heat, add some oil to a wok or a second sauté pan and and stir fry veggies and/or tofu to desired tenderness. to serve, place rice in a bowl, add veggies and spoon curry mixture over the top. i like mine a little soupy but that is a personal preference.

*****vegetarian/vegan fish sauce does exist and can be found in some asian (vietnamese) markets. here is a recipe I found as well: http://www.thekitchn.com/recipe-vegan-fish-sauce-130535