Thai Red Curry with Noodles

• 2 cups Rice Noodles
• 14 ounces, fluid Coconut Milk, Unsweetened
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Fish Sauce
• 3 Tablespoons Red Curry Paste
• 3 cups Assorted Chopped Vegetables
• 1- 1/2 cup Cooked Meat (I Use Shrimp, Chicken, Or A Combination Of Both)

1. Cook rice noodles per instructions.
2. Set aside.
3. In a wok or large skillet, combine coconut milk, brown sugar, fish sauce, and red curry paste.
4. You may want to start with 2 tablespoons of curry paste and add more to your desired heat.
5. Bring the liquid to a boil.
6. Add the vegetables and meat to the liquid.
7. (For vegetables, I like to use carrots, broccoli, potatoes, sugar snap peas, bamboo shoots, etc.
8. Essentially whatever I have in the fridge.)
9. Cover and simmer for 15 minutes.
10. Just before serving, add rice noodles and turn to coat.
11. Simmer for an additional 30 seconds.

rice noodles, fluid coconut milk, brown sugar, fish sauce, red curry, vegetables, shrimp

Taken from tastykitchen.com/recipes/main-courses/thai-red-curry-with-noodles/ (may not work)