This recipe came from my friend Katherine Siebert after Jordon raved about it after having it at a dinner meeting.

Ingredients

• A large drizzle of vegetable oil or olive oil
• 1 tablespoon of red curry paste.  Cock Brand Thai Red Curry Paste was recommended by Katherine but I tried Thai Kitchen paste the first time
• 2 cans of organic coconut milk
• Fish sauce to taste (it cuts the heat so just add it to taste)
• Any vegetables or chicken you desire.
  • thinly sliced mushrooms, carrots, bamboo shoots, green beans and snow peas are all recommended
• Basmati rice

Directions

1. Start with heating the oil then adding the curry paste to combine. Add the coconut milk and stir for a bit.  Let it heat up.  Next add the fish sauce until it's a desirable heat. Then add any precooked chicken and vegetables.
2. Serve over cooked basmati rice.

If you have any, serve up some spring rolls and raw vegetables on the side.