This recipe is being shared by one of my daughters who is away at college. It is quick, economical and most importantly delicious!
1 can coconut milk (14 oz.)
2 T. curry paste (see note below)
1 T. brown sugar
1 to 1/2 c. assorted vegetables (see note below)
1/4 c. fresh thai basil (optional)
Bring the coconut milk to a simmer in a large skillet over medium heat. Gradually stir in the curry paste and sugar until blended. Bring this to a boil and simmer for 5 minutes.
Stir in the vegetables and cook until heated through, approximately 3 to 5 minutes. Stir in basil and cook another 5 minutes.
Delicious served over jasmine rice.
Curry Note: My favorite curry paste is found in my local Asian market. There are so many curry flavors to choose from so the meal flavor can be altered each time you make it. After opening I store what I do not use in an air tight container and save it for later.
Vegetable Note: My daughter simply used a small bag of stir-fry mixed vegetables and a potato that she precooked before adding it to the curry.