ALL YOU NEED:<br />1 can (400 mL) Thai Kitchen ® Coconut Milk <br />1/2 cup (125 mL) chicken stock or water<br />2 tsp (10 mL) brown sugar<br />1 tbsp (15 mL) Thai Kitchen ® Red Curry Paste<br />1 tbsp (15 mL) Thai Kitchen ® Fish Sauce<br />3/4 lb (375 g) boneless chicken (may be substituted with pork, beef, or shrimp), cut into 1/2 in (1 cm) slices<br />2 cups (500 mL) chopped vegetables ( bell peppers, carrots, broccoli, string beans, etc.)<br /><br />ALL YOU DO:<br />In a large saucepan, combine first 5 ingredients. Bring to a boil over medium-high heat.<br />Add the meat to the curry mixture. Cook, uncovered, for 5 minutes, stirring occasionally.<br />Reduce heat to medium. Add vegetables and cook 5 minutes or until chicken is no longer pink.<br />Serve over Thai Kitchen Select Harvest Jasmine Rice. <br /><br />Serves 4.
