Chicken and Veggies in Green Curry

1 lb. boneless chicken (thighs or breasts)
2 tablespoons dry sherry
1 lb. mixed vegetables
(bell pepper, zucchini, green onions, carrot, mushrooms, etc.)
1/2 cup fresh basil leaves (don't substitute dried basil!)
1 can coconut milk
2 tablespoons green curry paste
2 1/2 tablespoons fish sauce (nam pla)

Cut chicken into strips. Marinate in sherry.

Cut vegetables as for stir fry. Coarsely chop basil leaves.

Heat 1/4 can of coconut milk in wok or skillet over medium high heat. Stir in green curry paste, continuing to stir until aromatic.

Add chicken and cook, stirring, until half done.

Add vegetables and remaining coconut milk. Cover and simmer until done, stirring occasionally.

Stir in fish sauce. Remove from heat. Add basil, stirring until basil is wilted.

Serve over rice, preferably jasmine.

Makes 4 large servings.