Thai curry

Use any veggies you have on hand. This is a great "clean out the fridge" dish. Any meat of your choosing will work and I freeze mine partially or defrost halfway depending, so that it is easy to slice very thinly. Enjoy!

2 tablespoons Mae Ploy curry paste
2 tablespoons vegetable oil
1 15 oz can Mae ploy coconut Milk
1 cup chicken stock
2 carrots peeled and chopped
1 medium potato, peeled and diced to 1/2 inch
1 small sweet potato, peeled and diced to 1/2 inch
1 can bamboo shoots
Kale or other leafy green
6 oz thinly slice pork or chicken
Basil to taste

Fry curry paste in oil in a sauce pan. Add 1 cup coconut milk and chicken stock. Bring to a simmer and add potatoes. Cook for 7 minutes. Add the carrot, kale, and sweet potato. When veggies are cooked though, about 7-10 more minutes, add thinly sliced meat and bamboo shoots. Simmer for 2 minutes and take off of the heat. let sit for 5 minutes for the meat to gently cook through. Add fresh basil leaves and more coconut milk to taste.

Serve with a side of rice.