Thai Chicken with Jasmine Rice

So I can't count this as a "new" recipe - but I got this recipe from Mariah Grant (fellow Hubie Hornet), and it's such a staple at our household, I had to share!  Feel free to add any veggie - and add as much / as little spice as you want.  I heart curry - so we double all the spicy parts!  Usually have this with jasmine rice - but we ran out for leftovers, so I'll let you know how it is with noodles after tomorrows lunch :)

Ingredients:
Veggie oil

3 teaspoon red curry paste (Maesri or Mae Ploy are different brands)

2 cups chicken; cut fajita style

1/2 red onion

1/4 bag matchstick carrots

1/2 bag pea pods (or about 1/2 lb fresh pods)

1 green pepper

1 red pepper

1 tablespoon sugar

1 tablespoon seasoning sauce (recommended brands: Gold Label or Maggi)
1 tablespoon Hoisin sauce

Put enough veggie oil in the wok so nothing sticks.  Put chicken, curry paste, and red onion in - and cook until chicken is about half done.  Then add the remaining ingredients.  Cook on high heat - and stir continuously.  If it gets too thick, add some water.

To change this up - feel free to put a can of coconut milk in with it to make a sauce.  I usually use 1 can of milk per 2 cups chicken.  This can be found in the ethnic food isle - I think it's in the soup aisle at the Rainbow in EP....

Just serve over jasmine rice - or traditional minute rice....the Jasmine rice is a Thai rice that doesn't stick though.