Vegetable Thai Red Curry Chef: Recipe Servings: 4 Cook Time: 30 Minutes Red bell pepper, broccoli, cauliflower, snow peas, zucchini and bamboo shoots cooked in distinct Thai flavours. Ingredients Fresh vegetables (red bell pepper, broccoli, cauliflower, snow peas, zucchini and bamboo shoots) - simmered in an aromatic coconut milk broth. 1 Tbsp vegetable oil 1 Tbsp Thai red curry paste 1 sweet red bell pepper - cut into strips Broccoli (about one small head) - cut into bite-size florets Cauliflower (approx. 1/4 head) - cut into bite-size florets 1 1/4 can unsweetened coconut milk 1 small zucchini - cut into julienne strips 2 inches long and 1/8 inch thick 2 Tbsp bamboo shoots - cut into strips Method Heat oil in a large soup pot or sauce pan over medium high heat. Add curry paste, mashing with the back of a spoon, and saute until fragrant, about one minute. Add broccoli and cauliflower and mix well to coat with curry paste. Stir-fry for two minutes. Add bell pepper and stir-fry for two minutes. Add coconut milk and stir. Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring occasionally. Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently.