Thai Coconut Red Curry

1/2 to 1 tbsp. curry paste
1 can coconut milk (low-fat not recommended!)
1/4 c. fresh basil
3 tbsp. fish sauce
2 tbsp. brown sugar
1/3 c. vegetable broth
vegetables (we use broccoli or green cabbage, red bell pepper, zucchini, lots of mushrooms, green beans, etc.)
shrimp or other meat

Simmer curry paste and coconut milk in a medium saucepan for five minutes. Add basil (or wait until end--Casey and I differ on this), fish sauce, sugar and vegetable broth. Add vegetables and meat, in order depending on how slowly they will cook. Fastest cooking goes in last. Duh. Try not to overcook the veggies, but make sure the meat will cook completely.

Serve over rice.