Chicken Curry #2 14.00 oz thai coconut milk 1.00 tablespoon thai red curry base 1.00 lb cubed chicken 2.00 tablespoon fish sauce 2.00 teaspoon lemon juice 1.00 tomato, diced 3.00 scallions, diced 2.00 cup mushrooms, sliced 1.00 yellow pepper, diced 2.00 teaspoon thai garlic chili sauce 1 fresh sweet basil In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. Yield: 4 servings