Red Curry Chicken

This is the Thai kitchen recipe, really manipulated.

Ingedients:
2 tablespoons butter
1 tablespoon of flour as thickener
3-4 tablespoons Red Curry Paste (more than 1/2 a jar)
1 can (14 ounces)Coconut Milk
1/2 cup chicken stock
1 tablespoon brown sugar
1 1/2 tablespoon Fish Sauce
1 pound boneless chicken or shrimp, cut into bite-size pieces
3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
2 tablespoons julienne-cut fresh basil
Cooked Jasmine Rice

Directions:
HEAT butter in large skillet on medium heat. Add flour as thickening agent and then add curry paste; stir fry 1 to 1 1/2 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 vegetables; simmer 5 to 7 and then add meat or shrimp minutes. Remove from heat. Stir in basil.

SERVE over cooked Jasmine Rice.