Thai Red Curry with Coconut Rice

What's better than cooking with one of your dearest friends? Just about nothing in my book. My sweet friend Kathryn and I made a delicious Thai dish that I found on Deb's Perfect Bite. She's amazing! Check out her website. I took some liberties with her recipe to make it my own and added in some veggies I love. Also, the curry sauce is a total cheat from Trader Joes, but its amazing!

First off, Kathryn made these amazing fresh spring roll appetizers that were just to die for!

Thai Red Curry w/ Coconut Rice

Ingredients:
3 bottles Thai red curry sauce from Trader Joe's
2 cups uncooked white rice
2 cups coconut milk
2 cups water
1 lbs chicken tenderloins cut into small pieces
1 red bell pepper julienned
1 can baby corn
1/2 broccoli head cut into florets
couple handfuls of fresh green beans (with ends trimmed)
1 small yellow straight neck squash (halved and sliced)
1 can bamboo shoots

Rice prep: bring water and coconut milk to a boil. Add in rice and let it return to a boil. Bring down and let simmer for 5 minutes. Remove from heat and cover allowing to set aside for 15-20 minutes. Uncover and fluff with a fork.

Veggies prep: Empty 2 bottles of curry sauce into a soup pot and add in all sliced veggies. Cook over low-medium heat until veggies start to get tender.

Chicken prep: empty 1/2-1 bottle of curry sauce into a pan on medium heat and sautee until chicken is cooked through. Empty entire pan with sauce and chicken into big pot with all veggies.

Let veggies and chicken simmer in pot until veggies are tender. Serve over coconut rice and enjoy!