Ingredients

4

Servings

1 can (13.66 ounces) Thai Kitchen® Coconut Milk
1 cup Kitchen Basics® Organic Vegetable Stock, or water
1/4 cup basil leaves, chopped
2 tablespoons brown sugar
1 to 4 tablespoons Thai Kitchen® Green Curry Paste
2 teaspoons salt
2 to 3 cups assorted cut-up vegetables, such as red bell pepper, zucchini and peas

Nutrition information coming soon.

Preparation

MIX coconut milk, stock, basil, brown sugar, green curry paste and salt in medium saucepan until well blended. Bring to boil in medium heat. Reduce heat to low; simmer 15 minutes.
STIR in vegetables. Simmer 5 minutes or until vegetables are tender. Serve over cooked jasmine rice, if desired.
*Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free or use water.

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