Step 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.

Step 2

STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.

Step 3

SERVE over cooked Jasmine Rice.

Step 4

*Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.