Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Fish Sauce
1/4 teaspoon white pepper, to taste
1 – 2 tablespoons coconut oil

Sauce:
16 ounces Unsweetened Coconut Milk
1/3 cup chicken stock
1/4 cup chopped Thai basil leaves
2 to 3 tablespoons Fish Sauce
1 to 4 tablespoons Green Curry Paste, to taste
2 tablespoons brown sugar

2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, snow peas, broccoli, onion, mushrooms

Cooked Jasmine Rice for serving

Directions

Mix cut up chicken with fish sauce and white pepper in a bowl. Set aside to marinate while mixing sauce.

Mix coconut milk, stock, basil, fish sauce, green curry paste and brown sugar, set aside.

Heat coconut oil in a wok or deep skillet. Add chicken and marinade being careful it will splatter due to the liquid. Brown slightly, no need to cook through completely as it will cook more in the sauce. Remove from pan and set aside on a plate.

To skillet, add more coconut oil if needed, and all of the vegetables. Stir fry for a few minutes, then remove from pan and add to the plate of chicken.

Add sauce ingredients to the skillet. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.

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

Serve over cooked Jasmine Rice.

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