Red Curry with Vegetables

2 - 14 Ounce cans Coconut Milk
4 Tablespoon Red Curry Paste
2-3 Tablespoon Fish Sauce
2 Tablespoon brown sugar
1 ½ Cups assorted vegetables, cut into 1" pieces (try red bell pepper, zucchinis, peas, or your favorite combination)
8 Ounces canned bamboo shoots, rinsed and drained

1. In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
2. Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
3. Serve over steamed jasmine rice.

Serves 4.
Prep time: 25 minutes