Thai Curry

Sauce:

Ingredients:

1 can (14 oz.) coconut milk

1 can (4 oz. )green curry paste

1/2 cup ground and browned buds or 1-2 cups shake

dash of ground coriander seed

dash of ground lemon grass

generous dash of soy sauce

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Veggies:

Ingredients:

2 cans (8 oz. each) sliced bamboo shoots, drained
(8 oz.) sliced or whole mushrooms
1 red bell pepper, cut into strips
6 - 10 jalapeno peppers, stems; removed and halved lengthwise

Directions:

In a large skillet, mix the coconut milk with an equal amount of water, and bring
to a gentle simmer. Add remaining sauce ingredients (including cannabis) and blend well. Simmer for about 15 minutes.

Add veggies (those listed or your own favorites) and stir gently; simmer for
another 10 or 15 minutes, until peppers are slightly cooked but still firm. Serve
over rice.