Red Vegetable Curry

Ingredients:
225g bamboo shoots or tips, drained
2 cups (500ml) coconut milk
1/2 cup (125ml) water
2 tbspns red curry paste
1 medium onion, finely chopped
4 kaffir lime leaves
2 medium potatoes, roughly chopped
200g pumpkin, roughly chopped
150g green beans, cut into short pieces
1 red capsicum, chopped
3 small zucchini, chopped
2 tbspns chopped fresh basil leaves
2 tbspns fish sauce
2 tbspns lime juice
3 tspns soft brown sugar

Method:
Cut the bamboo shoots in half, discard the tough ends and set shoots aside. Combine the coconut milk, water and curry paste in a large wok or pan. Bring to the boil, stirring occasionally.
Add the onion and kaffir lime leaves and allow to boil for 3 minutes.
Add the potato and pumpkin to wok and cook over medium heat for 8 minutes, or until the pumpkin is nearly cooked. Add the beans, capsicum and zucchini and simmer for another 5 minutes. Add 1/2 cup of water if the curry is too thick. Add the bamboo shoots and basil. Season with fish sauce, lime juice and sugar. Serve with steamed rice.