1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) Thai Kitchen® Red Curry Paste
1 can (400 mL) Thai Kitchen® Coconut Milk
1/2 cup (125 mL) chicken stock
1 tablespoon (15 mL) brown sugar
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
1 pound (500 g) boneless chicken, beef, pork or duck, cut into bite-size pieces
3 cups (750 mL) assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
2 tablespoons (30 mL) julienne-cut fresh basil
Cooked Thai Kitchen® Jasmine Rice (optional)
HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
SERVE over cooked Jasmine Rice, if desired.