Ingredients:

1 tablespoon vegetable oil
1 tablespoon red curry paste
1 can coconut Milk
1/2 cup chicken stock
1 tablespoon brown sugar
1 tbsp. fish sauce
1 lb. boneless chicken, beef, pork or duck, cut into bite-size pieces
3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas 2 tablespoons julienne-cut fresh basil

Directions:

HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.

STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp . Remove from heat. Stir in basil.