Red Thai Curry

1 Can Coconut Milk
1 Can Thai Curry Paste, red or green 
1T Red Pepper Flakes
3 Cloves Garlic, crushed
2 Large Carrots Sliced
1 Onion Chopped
1 Red Pepper (or use one bag of frozen pepper/onion mix--works well)
1 package sliced mushrooms
2 Chinese eggplant
Any fresh vegetables of your choice or for this version I used a frozen bag of mixed stir fry veggies.
3 Tablespoons olive oil
3 Tablespoons fish sauce (0ptional, but does make it taste better)
Salt to Taste.
Fresh Basil and Cilantro

In large skillet on medium/high heat heat olive oil, garlic and red pepper until fragrant. Add hard veggies such as carrots and eggplant. Once carrots are softening add frozen veggies or your fresh chopped veggies. Cook Through.
Add Red Curry Paste
Stir until well coated.
Slowly add in the coconut milk (depending on veggies, sometimes two cans might be needed if you like the broth (we do at my house) or you can also use 1/2 and 1/2 in lieu of coconut milk. Salt to taste. I have also added Bok Choy to this and it comes out great; I've also used squash; zucchini; snow peas--there are no incorrect veggies choices!
Reduce to simmer for 20 minutes.

Serve over cooked rice or eat plain for lower carb option. Add cilantro and fresh basil leaves just prior to serving.

(You can add chicken or pork to this dish, just cook the meat in the olive oil/garlic and pepper mixture first before adding veggies). You could also use meatless chicken strips or Tempeh.

┊　┊　☆ Follow me ---> https://www.facebook.com/kcameron17
┊　┊ ★Visit my web site ---> http://cameron17.eatlessfeelfull.com/
┊ ☆Join my Group--> https://www.facebook.com/groups/getskinnywithkari/
★Try Thrive --> www.goingtothrive.com