Ingredients

• 3 Tbsp Peanut Oil
• 1 3/4 cup Coconut Milk (13.5 fl.oz can)
• 1 3/4 cup Chicken Stock (Low Sodium)
• 2 Tbsp Fish Sauce
• 1 1/2 Tbsp Red Curry Paste
• 2 Tbsp Brown Sugar
• 2 Tbsp Chili Oil
• 1 Medium Yellow Onion (Chopped)
• 3 Zucchini (Chopped quartered)
• 3-4 cups Brown Button Mushrooms (I use extra)
• 3 Chile Peppers (Sliced in thin circles)
• 1 1/2 Red Bell Pepper (julienned) 
• 2 Garlic Cloves (minced)
• 1 Bunch Thai Basil (roll leaves up and slice thin strips)
• 1 Tbsp Fresh Grated Ginger
• 2 Tbsp Crushed Peanuts (optional)
• Pinch Salt
• Cracked Black Pepper
• 2 cups of Jasmine Rice
• 3 cups of Water

1. Add peanut oil to saute pan on medium heat.
2. Put onions and garlic in pan and let onions sweat. (About 3-4 minutes)
3. Add chicken stock and coconut milk. Mix together and let heat for about 5 minutes.
4. Mix in red curry paste, fish sauce, and brown sugar
5. Add red bell peppers and green chile peppers to the curry and let simmer.
6. After 5 minutes add about 5 leaves of thai basil, zucchini and mushrooms.
7. Let simmer for 30 minutes.
8. While the curry is simmering, put 3 cups of water in a medium pot and bring to a boil. 
9. Stir in rice, reduce heat and let simmer for 15 minutes or until the rice is fluffy. (Set aside)
10. Add 3-4 more basil leaves and chili oil, pinch of salt and pepper to taste, continue to let simmer for 10-15 minutes.
11. Fill 4 bowls with curry and place the rice on little dishes and serve together.

Here are some steps and pictures to help take you through the process…