1 can (14 oz.) coconut milk (contains water and coconut fat)
1 can (4 oz. ) maesri green curry paste
dash of ground coriander seed
dash of ground lemon grass
generous dash of soy sauce
Ingredients (use vegan versions):
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 lengthwise
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!).