A delightful Thai-inspired red curry dish featuring a creamy coconut base and a medley of fresh vegetables.
In a medium saucepan, combine the coconut milk, red curry paste, fish sauce, and brown sugar.
Stir continuously to ensure the curry paste dissolves evenly into the coconut milk.
Bring the mixture to a gentle boil over medium heat.
Keep an eye on the heat to prevent the coconut milk from curdling.
Add the bamboo shoots, bell pepper, zucchini, and carrot to the saucepan.
Cut the vegetables into uniform sizes for even cooking.
Reduce the heat to low and let the curry simmer for 15 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Serve the curry hot over steamed jasmine rice.
Garnish with fresh cilantro or Thai basil for an extra burst of flavor.
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