Green Curry Chicken (แกงเขียวหวาน)

• 1 can (13.66 ounces) Thai Coconut Milk
• 1/3 cup vegetable or chicken stock*
• 1/4 cup chopped basil leaves
• 2 to 3 tablespoons Thai Fish Sauce
• 1 to 4 tablespoons Thai Green Curry Paste
• 2 tablespoons brown sugar
• 1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
• 3/4 pound boneless skinless chicken breasts, cut into 1--nch pieces

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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.