1 can (400 mL) Thai Kitchen® Coconut Milk
1/3 cup (80 mL) vegetable or chicken stock
1⁄4 cup (50 mL) chopped basil leaves
2 to 3 tablespoons (30- 45 ML) Thai Kitchen® Premium Fish Sauce
1 to 4 tablespoons (15 - 60 mL) Thai Kitchen® Green Curry Paste
2 tablespoons (30 mL) brown sugar
1 1⁄2 cups (375 mL) assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
3/4 pound (340 g) boneless skinless chicken breast, 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.