Meatless Monday: Red Thai Curry

Need another meatless meal idea?  This Red Thai Curry is packed with flavor and veggies.  Go ahead, clean out the veggies in your fridge and try it.

Ingredients- 2 cans coconut milk 2 Tbs red curry paste (the original recipe calls for 3, but I am NOT a spice girl so I only use 2.  Adjust to your liking...) 1 1/2 Tbs fish sauce 1 Tbs agave or sucanant (or sweetener of your choice) 1 sliced red bell pepper 2 sliced zucchini 3 sliced carrots 1/2 c. frozen peas 1 small can sliced bamboo any other leftover veggies in your fridge you want to throw in... 1/2 tsp salt

Pour coconut milk into large skillet or saucepan.  Add red curry paste and whisk.  Let simmer 4-5 minutes then add fish sauce and sucanant.  Simmer a few more minutes.  Next add your veggies and salt to taste.  Let cook until your veggies are tender and delicious!  (I think I normally simmer for about 15-20 minutes)  Serve over brown rice.

For some added protein serve some edamame as an appetizer!  Love edamame.