Ingredients

Servings 4-6

• 2 small jars of red curry paste
• 2 (15 ounce) can coconut milk (I use light)
• 1/2 cup fresh basil or if you don’t have it on hand, 2 ounces of dried basil
• 4-6 teaspoons fish sauce
• 4 tablespoons brown sugar
• ²⁄₃ cup chicken stock
• ¹⁄₂ red bell pepper
• ¹⁄₂ green pepper
• ¹⁄₂ yellow pepper ( I use the mixed small sweet ones in a bag)
• 1 big onion (yellow or white)
• 4 chicken breasts (optional) OR shrimp that has been grilled

Serve with Brown Rice-if you don’t have a rice maker and you have trouble with having inconsistent brown rice, use Alton Browns Brown Rice (cooked in the oven) recipe that is fail-safe (http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe.html)!

Directions

1. In a medium saucepan combine curry paste (If you want it spicy have two jars available) with 2 cans of coconut milk. (I use light coconut milk to save calories/fat).
2. Simmer for 5 minutes. Add basil, Fish Sauce, Brown sugar, chicken stock, and simmer for 10 to 15 minutes.
3. While you are simmering — sauté the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly with light olive oil.
4. Fry lightly peppered chicken breasts till cooked through or grill shrimp that has quickly (1 hour or less) in a little lemon, salt and light olive oil.
5. Place sautéed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice — but any type is fine. Add cut chicken breast or shrimp if desired.