*no, I'm not being paid by Thai Kitchen, although maybe I should be? :)
Makes: 4-5 servings
2 cans full fat coconut milk
1 can light coconut milk
1 small jar red curry paste
3 Tablespoons of fish sauce
Meat of choice (crockpot pork tenderloin in the pic)
Vegetable of choice (kale in the pic)
1. Mix the coconut milk, paste, and fish sauce in a small pot over medium high. When all ingredients are blended and the soup is simmering, turn to low. Stir occasionally.
2. Towards the end, add your finely chopped veggies. You may want to sautée your veggies first if they're crispy such as bell peppers or carrots.
3. Serve in a bowl topped with your meat of choice. Chicken would also be great!