Thai Red Curry with Vegetables

Ingredients

• 3 1/3 cups lite coconut milk
• 2/3 cup zucchini
• 6 oz snap peas
• 1 tbsp fish sauce
• 1 cup organic free range chicken broth
• 1/2 cup water chestnuts
• 1/2 cup masaman curry paste
• 1/2 large potato
• 1 1/2 tbsps peanut oil
• 1 1/2 cups chopped broccoli
• 1 cup cauliflower
• 3 cloves garlic
• 1/2 medium green pepper
• 1 1/2 cups spinach
• 1 medium red pepper
• 1/2 large yellow pepper
• 1/4 lb carrots

Directions

1. Sauté garlic minced in peanut oil on medium heat, add curry paste.
2. After sauteed, add in coconut milk, fish sauce, chicken broth, and heat to a boil stirring occasionally.
3. Add in remaining vegetables and simmer on low heat until the potatoes are soft, approximately 20 minutes. If not using potatoes, judge on carrots or broccoli.