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