1 can (14 oz.) coconut milk (contains water and coconut
1 can (4 oz. ) maesri green curry paste
dash of ground coriander seed
dash of ground lemon grass
generous dash of soy sauce
2 cans (8 oz. each) sliced bamboo shoots, drained
1 can (8 oz.) sliced or whole mushrooms, drained
1 red bell pepper, cut into strips
6 - 10 jalapeno peppers, stems removed and halved
In a large skillet, mix the coconut milk with an
equal amount of water, and bring to a gentle simmer.
Add remaining sauce ingredients and blend well. Simmer
for about 15 minutes.
Add veggies (those listed or your own favorites)
and stir gently; simmer for another 10 or 15 minutes,
until peppers are slightly cooked but still firm.
Serve over rice, and complement with your favorite
beverage (Michelob Dry is terrific!). Serves 4.