So I lied

I lied, but not intentionally. We decided to do another meal today. It is one of Dad and Mom's favorite, but the kids are not fans of the spice. We made Red Curry Chicken and brussel sprouts. Yes, brussel sprouts - this is a favorite for the kids. Really, I am telling the truth about this subject. When we are in the store and they see the brussel sprouts. They drag us over so that we can get some. They get mad at the table if somebody gets more then they do. Sorry if the picture isn't the best. I forgot to take one and remembered when Dad went for seconds and was starting to eat before I could get the picture taken. It definitely tastes a million times better then it looks in the picture.

Red Curry Chicken

Heat until combined:

1 pkg (1.75 oz) (2 Tbsp) Taste of Thai Red Curry Base
1 can (13.5 oz) coconut milk
Add:
1 lb chicken (or raw shrimp is yummy also)
2 Tbsp sugar
1/2 green and pepper, sliced thin (we used green peas as we didn't have peppers)
1/2 cup fish sauce (we use soy sauce)
1/2 cup vinegar (optional, but it helps cut down on the salt taste of the curry and soy)

Cook until heated through (or if you are using raw shrimp, until the shrimp is cooked).
Add:
1 can (8 oz) bamboo shoots, drained
Fresh basil (Thai basil is the best)

(We didn't add the last 2 ingredients as we didn't have them, but they really add to the taste and texture of the finished product.)