1 can (400 mL) Thai Kitchen® Coconut Milk
1 cupv (250 mL) vegetable stock or water
1/4 cup (50 mL) basil leaves, chopped
2 tablespoons (30 mL) brown sugar
1 to 4 tablespoons (15 to 60 mL) Thai Kitchen® Green Curry Paste
2 teaspoons (10 mL) salt
2 to 3 cups (500 to 750 mL) assorted cut-up vegetables, such as red bell pepper, zucchini and peas
Cooked Thai Kitchen® Jasmine Rice
MIX coconut milk, stock, basil, brown sugar, green curry paste and salt in medium saucepan until well blended. Bring to boil in medium heat. Reduce heat to low; simmer 15 minutes.
STIR in vegetables. Simmer 5 minutes or until vegetables are tender. Serve over cooked Jasmine Rice.
*NOTE: If you are gluten-intolerant, check the label to make sure your stock is gluten-free or use water.