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
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.