Kitchen Dwellers: Curry Mania

Amazing dish if you like spicy and you like curry! Not too much work if you do it like a normal person and not make enough food to feed a small army, like I did. My theme for this meal is: Go big or go home. This time I had the help of my lovely assistant, Rochelle Hudson!

The Wonderful Sous Chef

Time
Honestly I really have no idea for chopping but takes about 45 min for curry sauce and about the same (depending on kind of rice) for the rice
Cook Time: 45 min

Servings
A lot. About 6.

Ingredients
Lots!
2 cans curry paste: 1 yellow, 1 red or Massaman (cans work much better than packets)
4 cans of coconut milk
2 medium potatoes
1/2 a medium sized pumpkin roughly 4-5 cups
1 cup carrots
1 cup green pepper
1 cup onion
1 carton mushrooms of choice (I used Crimini) roughly 2 cups
1 cup Bok Choy
2 cups Broccoli
2 cups uncooked shrimp
3 tablespoons crushed red pepper
Desired serving size of rice and according amounts of water
Pine nuts or pumpkin seeds if you have them

Procedures
1. Chop everything first! Potatoes and Pumpkin into 1 in squares, peel and dice carrots, slice mushrooms, chop onions into thin long strips, use tops of Broccoli and discard stems.

2. Follow directions on back of curry pastes!! Roughly the directions should be: heat up milk, then add paste and mix. Approximately 2 cans of coconut milk to one can of curry paste. Keep heat on medium-high throughout the entire process.
3. Add potatoes and carrots first, they take the longest to cook.
4. After a few minutes, add pumpkin chunks.