Thai Red Coconut Curry Chicken 1 can (400 ml) coconut milk 1/2 cup (125 ml) water or soup stock (chicken, beef, or seafood depending on the meat you will use) 2 tsp (10 ml) brown sugar 1 tbsp (15 ml) red curry paste 1 tbsp (15 ml) fish sauce 3/4 lb (375 g) chicken, pork, beef, shrimp, or fish cut into 1/2″ (1 cm) pieces 2 cups (500 ml) chopped vegetables 3 cups prepared jasmine rice (1 cup rice + 2 cups water will yield 3 cups prepared rice)