Thai Coconut Red Curry w/Shrimp & Rice

[ClemsonTiger]

Thai Coconut Red Curry w/Shrimp & Rice
(Can substitute shrimp for cubed boneless skinless chicken thighs)

Ingredients:
· 1 can (15oz) of coconut milk (can use light coconut milk if desired)
· 2 Tablespoons of red curry paste
· 2 Tablespoons of dark brown sugar
· ¼ Cup fresh basil
· ¼ Cup bamboo shoots
· ¼ Cup water chestnuts
· 3-4 Teaspoons fish sauce
· 1/3 Cup chicken stock
· ½ Cup mushrooms
· ½ Red bell pepper
· ½ Yellow bell pepper
· ½ Green bell pepper
· 1 Red chili pepper
· ½ Teaspoon ground red pepper
· 12-16 shrimp OR 4-6 cubed chicken thighs

Instructions:
1. Cook 10 ounces of rice any way you prefer (boiling, steaming, rice cooker, etc.)
2. In a medium saucepan combine 2 tablespoons Red Curry paste with one can of coconut milk.
3. Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, ¼ cup water chestnuts 3 tsp. Fish Sauce, 2 Tbsp. brown sugar, 1/3 cup chicken stock, and 1/2 cup mushrooms, ½ teaspoon of ground red pepper. Simmer for 10 to 15 minutes.
4. While you are simmering -- sauté the chopped peppers (chili, red, yellow & green) and chopped onion in a frying pan or wok lightly covered in olive oil. Once cooked to your preference, set aside.
5. Sauté Shrimp or Chicken in remaining oil.
6. Place sautéed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture