Green Curry Chicken With Basil

• 13 2/3 ounces coconut milk Thai Kitchen(R) Thai Kitchen(R)
• 1/3 cup vegetable stock
• 1/4 cup basil leaves chopped
• 3 tablespoons Thai Kitchen Premium Fish Sauce Thai Kitchen(R)
• 4 tablespoons green curry paste Thai Kitchen(R) Thai Kitchen(R)
• 2 tablespoons brown sugar
• 1 1/2 cups vegetables assorted cut-up, such as red bell pepper, zucchini, carrots and peas
• 3/4 pound boneless, skinless chicken breasts cut into 1-inch pieces
• jasmine rice Cooked Thai Kitchen(R) Thai Kitchen(R)

1. 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.
2. STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
3. SERVE over cooked Jasmine Rice.
4. *Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.

coconut milk, vegetable stock, basil, kitchen, green curry, brown sugar, vegetables, chicken breasts, jasmine rice

Taken from www.yummly.com/recipe/Green-Curry-Chicken-with-Basil-2193244 (may not work)