Simple Red Curry

Let me start by saying, I absolutely love curry..ALL Thai food for that matter. So because of my admiration for this culture I went into this recipe thinking I would take at least an hour and go through a step by step process to insure I gave it an authentic go.. until two steps in, I decided it was going to be a one pot stop. Kids were yelling, dogs were barking, and the ice in my pinot grigio was melting, so I needed to make it quickly.  Needless to say, I couldn't be happier with the result and think you'll enjoy just the same.

Ingredients:

3 heads of baby bok choy
1 fresh jalapeno or thai chili
1 cup fresh mushroom sliced
1 red bell pepper sliced
1 cup whole baby corn
1 cup fresh carrots sliced
15 oz can bamboo shoots
3-4 fresh garlic cloves sliced
1 teaspoon ginger
4-5 fresh thai basil leaves
1 tablespoon thai chili garlic sauce
1 tablespoon extra virgin olive oil
1 can 14oz coconut milk
4 tablespoons Thai Kitchen red curry paste
salt

Directions:

Thinly slice all of the vegetables and place in a large bowl to the side

In a large sauce pan, heat oil over medium and add the fresh garlic. Cook for just a few minutes until fragrant

Stir in red curry paste with the garlic and then immediately add all of the mixed vegetables

Pour coconut milk over the vegetables and add ginger, basil leaves, and chili garlic sauce. Cover and allow to simmer for 15-20 minutes or until all vegetables are tender. Salt if needed

Serve over a bowl of fresh zucchini noodles or cauliflower rice