3 cups (750 milliliters) Kitchen Basics Original Chicken Cooking Stock
6 cans (400 milliliters) Brown sugar
6 tbsps (90 milliliters) Thai Kitchen Premium Fish Sauce
6 pounds Boneless chicken, beef, pork or duck, cut into bite-sized pieces
18 cups Assorted cut-up vegetables, such as bell peppers, onion, carrots and sugar snap peas
3/4 cup Julienne-cut fresh basil
Procedure
In large skillet, heat oil on medium heat. Add curry paste; stir fry 1 to 1 ½ 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.
