I don’t have a picture for this one, but I guarantee you this is delicious and SO easy! There is a wonderful line of gluten-free products made by the company Thai Kitchen. You can see their gluten free products at their website. I bought their Red Curry Paste (small jar) and their Pure coconut milk and I made the recipe on the back of the jar. I’ve made it a few times and it is scrumptious! Serve it with basmati rice. By the way, I’ve also made it with boneless breast of chicken, cut into bite-sized chunks and added with the vegetables. AND I also added 1/4 cup of chopped fresh mint along with the basil. I loved the mint with it and would highly recommend it.
Vegetables in Red Curry Sauce
1 1/2 teaspoons of Thai Kitchen Red Curry Paste
1 can Thai Kitchen Pure Coconut Milk (I used the lite version)
1/4 cup fresh basil, chopped
1/4 cup sliced Thai Kitchen bamboo shoots (I suppose you could use a different brand, but these specifically were listed as GF)
3 tablespoons Thai Kitchen Premium Fish Sauce
2 tablespoons brown sugar
1/3 cup chicken stock (I used GF vegetable stock)
8 ounces vegetables (I used carrots, parsnips, green beans, red peppers, and sweet potatoes)
In a medium saucepan, combine red curry paste with coconut milk. Blend with a whisk. Simmer for five minutes. Add basil, bamboo shoots, fish sauce, brown sugar, stock, veggies. Simmer 10 – 15 minutes. Serves 2.
