The hubby and I love Thai food. But the options in the Fort are kind of limited. Until recently, we visited Junsuree with regularity but it's now been sold and will reopen with a new name and a new concept. Then there's Thai Tina's. But we didn't have the best first visit there and haven't been back. And that's about it. So I decided to experiment with ways to get our Thai fix at home and stumbled upon this easy recipe that does the trick.

1-2 tablespoons olive oil

3 large chicken breasts, cut into bite-sized pieces

1 cup matchstick carrots

1 pound bag of mixed asian vegetables, thawed

10 - 20 leaves fresh basil, torn

1 heaping tablespoon of red curry paste (or more)

1 tablespoon brown sugar (or more...play with it until you get the flavor you like)

Juice of one lime

Crushed peanuts (optional)

Jasmine rice

Cook rice according to directions. In medium skillet, heat oil and add chicken. Brown for a few minutes and then add mixed vegetables and carrots. Cook a few minutes more. Meanwhile, combine coconut milk, red curry paste, brown sugar and lime juice. Pour curry sauce over the vegetables and simmer for several minutes for flavors to blend. Add torn basil and simmer a minute more. (If your rice takes 20 minutes to cook, they should finish at about the same time.) Serve over rice.

Serves four.