For Annie:)

Red Thai Curry

1 Tbsp. Veggie Oil

1 Tbsp. Red Curry Paste (i use Thai Kitchen)

1 (14oz) Can Coconut Milk (canned c. milk is in the Asian isle which is also generally the mexican isle)

1/2 C. Chicken Stock

1 Pound Chicken/Pork/Beef diced (1 or 2 chicken breasts cooked over med-high heat about 5 minutes each side, let them sit at least 3 minutes afterwards before slicing so juices don't run out)

3 C. Assorted Veggies ie.snow peas, diced carrot, broccoli, bell peppers

2 Tbsp. Julienne cut FRESH Basil

1 Tbsp. Brown Sugar (you can substitute it with honey which is nice)

1 Tbsp Fish sauce (i've made it with and without and can't really taste a difference. fish sauce reeks!)

4-6 C. cooked rice

Heat oil in skillet on med. heat. Add curry paste to oil and cook, stirring till fragrant. Add stock and coconut milk and bring to simmer over med-high heat. Stir in sugar and fish sauce till well blended.

Stir in meat and veggies and simmer till veggies are crisp-tender. Remove from heat a stir in Basil. Careful!!! Broccoli over cooks easily and then it's yuck! Serve over rice.

Note: if you like the sauce thick let it simmer a bit before adding the veggies.

Makes 4-6 servings depending on appetite.