Coconut Red Curry

I was pleasantly surprised that this did not come out as spicy as I had feared it would. The particular curry paste I used was Thai Taste "gang ped", plus some stuff in Thai that I can't read.

Mats
1c rice. I like using unwashed short grain white rice.
1 Tbsp red curry paste
1 can light coconut milk
1/4 c fresh basil, chopped
1/4c bamboo shoots
3 Tbsp fish sauce
2 Tbsp brown sugar
1/3c chicken stock
8 oz baby bella mushrooms, halved
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 onion, diced

Prepare the rice, set aside

In a large saucepan over medium heat, combine the coconut milk and curry paste. Simmer for 5 minutes.

Add the chopped basil, bamboo, 3 Tbsp fish sauce, 2 Tbsp brown sugar and 1/3c chicken stock and mushrooms. Simmer for 12 minutes.

While the curry is cooking, heat a separate saucepan over high heat. Add 1/2 Tbsp oil and swirl the pan to coat the bottom in oil. Sear the bell pepper pieces and onion for about 4 minutes. I like my picking up tiny bits of char on the outside of the peppers, so I don't stir the pan often at all.

Add the peppers and onions to the curry, and stir well to combine.

To serve - either fill a bowl with rice and spoon the curry over top or just dump the rice into the curry and make sort of a soupy rice mixture. I personally like it more like a soup.