Step 1

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.

Step 2

STIR in vegetables. Simmer 5 minutes or until vegetables are tender. Serve over cooked jasmine rice, if desired.

Step 3

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