Ingredients:
1 tablespoon vegetable oil
1 tablespoon Red Curry Paste
1 can (13.66 ounces) Coconut Milk
1/2 cup chicken stock
1 tablespoon brown sugar
1 pound boneless chicken, cut up
3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots, broccoli, water chestnuts or sugar snap peas
2 tablespoons cut fresh basil

Cooked rice

Cooking Instructions:

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 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 rice, if desired.