Thai Chicken Curry

(Serves 3-4)

1 teaspoon from 4 oz jar Thai Kitchen brand red curry paste
1 can Thai Kitchen coconut milk
3 T fish sauce
3 chicken breasts, cut into bite-sized pieces
bunch of basil or mint leaves
small onion, chopped
small bunch broccoli
2 T brown sugar
½-1 cup chicken stock
2 T olive oil
cooked rice

Garnish options
½ chopped salted peanut
slivered red pepper
chopped scallions

In medium frying pan (with relatively straight & high sides) or a large sauce pan,
Heat 2 T oil
Add onion and sauté till translucent, about 5-7 minutes
Add 1 t curry paste and mix for 1-2 minutes to bring out flavor of paste
Add 1 can coconut milk and stir to incorporate, simmer for 5 minutes
Add fish sauce, brown sugar, basil or mint leaves, chicken stock, chicken, and broccoli and simmer 10-15 minutes.
Serve over rice and garnish