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Thai Red Curry

1/2 to 1 Tbsp red curry paste
1 can coconut milk
1/4 C fresh basil
1/4C bamboo shoots
3 Tbsp fish sauce
2 Tbsp brown sugar
1/3 C chicken stock
2 C veggies/meat

Combine curry paste, coconut milk, fish sauce, brown sugar and chicken stock in saucepan, simmer 5 min. Add veggies and or meat in order of what will take longest to cook. Simmer until done. Serve over rice.
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