Red Thai Curry with Rice

Add the Red Thai Curry Mix and the amount of water specified on the package to a large pot. Stir well and bring to a boil.

Reduce heat, cover, and simmer according to the package directions, stirring occasionally, until the curry is fully hydrated and tender. If the curry becomes too thick, add a small amount of water as needed.

Prepare instant rice according to the package directions. Typical ratio is 1:1.

If frying the papadums, heat about ½ inch of oil in a frying pan. Fry papadums one at a time for about 30 seconds, until puffed and crisp. Flip once, then carefully remove and drain on paper towels. Alternatively, cook them in a dry frying pan according to package directions.

Serve the curry over rice with papadums on the side.

Note: Curry mix brands vary in serving size and preparation.