Thai Red Coconut Curry - cooking recipe

Ingredients

2 tablespoons Thai red curry paste (I use Thai Kitchen and I use about half of a 4 oz jar)
14 ounces coconut milk
2 tablespoons fish sauce
2 tablespoons brown sugar
5 ounces bamboo shoots (canned, drained and rinsed)
5 ounces water chestnuts (canned, drained and rinsed)
1/2 - 1 1/2-1 lb shrimp (peeled and deveined) or 1/2-1 lb tofu (**Note -- Using any meat is OPTIONAL. I have lightly fried some tofu and used that instead for a mea)
4 -6 cups cooked jasmine rice

Preparation

In a large saucepan, over medium high heat, combine coconut milk and curry paste - heat and stir constantly until the majority of the paste has dissolved.
And fish sauce and brown sugar, stirring until dissolved.
Add bamboo shoots and water chestnuts.
Let simmer for 10 minutes.
SKIP the following step if doing a totally meatless option.
Add meat or tofu, stirring gently until well incorporated.
Simmer for another 10 to 15 minutes, until heated thoroughly.
Serve over rice.