New England Clam Chowder mixed with onion, bell pepper, coconut milk and red curry, served over jasmine rice, and garnished with Thai basil.
In a small sauce pot, heat up the olive oil. Add in the onion and bell pepper, and sauté for about two minutes, or until the onions are translucent. Add in the New England Clam Chowder, red curry paste, and coconut milk. Bring to a simmer and let it reduce for 5 minutes. In a small sauce pan, heat up the jasmine rice for 1-2 minutes, or until heated. Put rice on the plate and top with the red curry sauce. Garnish with the Thai basil and serve.