CURRIED JASMINE RICE

1 Tbsp Red Curry Paste
1 cup Lite Coconut Milk, divided
1 tsp sugar
1/4 lb (115 g) mushrooms, sliced
1/2 cup frozen corn
1/4 lb (115 g) fresh green beans, chopped
1/2 cup chopped fresh basil
3 cups Jasmine Rice, cooked & cooled

Preheat oven to 350 degrees F.

In a small saucepan over medium heat, stir Red Curry Paste into 1/4 cup Lite Coconut Milk until Red Curry Paste is completely dissolved.

Add remaining Lite Coconut Milk and sugar. Stir together well. Bring to a boil. Immediately remove from heat.

In a large mixing bowl, combine mushrooms, corn, green beans, basil and Jasmine Rice. Stir together well.

Add curry mixture. Stir all together well. Pour into a 2-quart (2 liter) casserole dish. Place in oven.

Cook for 30 minutes or until bubbly. Serve hot.