Green Curry

Ingredients:
1 (14 fl. oz.) can Thai Kitchen Coconut Milk
1 to 4 Tbs.  Thai Kitchen Green Curry Paste
1 cup vegetable stock or water
2 tsp. salt
2 Tbs. brown sugar
1/4 cup basil leaves, chopped
2 cups assorted vegetables, cut in to 1 in. pieces (I usually use red bell pepper, carrots, zucchini, yellow                           squash)
Jasmine Rice

Directions:
Add the coconut milk, green curry paste, stock, salt, brown sugar and basil to a 2 quart saucepan and bring to a boil.  Reduce heat to low and simmer for 15 minutes.  Add the vegetables and simmer for an additional 5-10 minutes, until the vegetables are tender.  Serve over cooked Jasmine rice.  Serves 4.

I usually add chicken to this as well.  Cook 1-2 chicken breasts cut into 1in pieces in small amount of oil and 1-3 Tbs. green curry paste.  Add to curry near very end of cooking.