1 can (13.66 ounces) Thai Kitchen® Coconut Milk
1/3 cup vegetable or chicken stock*
1⁄4 cup chopped basil leaves
2 to 3 tablespoons Thai Kitchen® Premium Fish Sauce
1 to 4 tablespoons Thai Kitchen® Green Curry Paste
2 tablespoons brown sugar
1 1⁄2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
Cooked Thai Kitchen® Jasmine Rice
MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
SERVE over cooked Jasmine Rice.
*Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.