Green Curry Chicken with Basil

we went out to dinner last night to a new thai restaurant.  it gave me an idea to use green curry instead of red curry.  i got idea from the waiter who said the cook uses green curry when preparing drunken noodles.

2 tbsp. Canola oil

6 oz. coconut milk
1/3 cup vegetable or chicken stock  
2 cups  chopped basil leaves
4 jalapeno or serrano peppers   
1 jar of green curry paste
2 tbsps sugar
1 cup mixed red/yellow pepper, carrots, and snow peas or zucchini.
1 lb shrimp or chicken, diced  
1 medium onion
soy sauce

Directions:

Mix coconut milk, stock, basil, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
Stir in oil, vegetables, and chicken; simmer 5 minutes longer or until shrimp is cooked through.  Mix all ingredients together.  Befor platting, stir in soy sauce.

serve with brown rice.