1 can (13.66 ozs) Coconut Milk

1/3 cup vegetable or chicken stock

1/4 cup chopped basil leaves

2 Premium Fish Sauce

1 Green Curry Paste

2 tbsps brown sugar

1 1/2 cups such as red bell pepper, zucchini, carrots and peas assorted cut-up vegetables

3/4 lb cut into 1-inch pieces boneless skinless chicken breasts

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.