Red Curry Pork/Chicken

2 T oil
1 1/2 T red curry paste
1 can coconut milk
1 lb pork or chicken, cut into bite size pieces
2 t sugar (optional)
2 t fish sauce
1 red bell pepper, sliced
10 large basil leaves, chopped

Heat the oil in wok or deep frying pan over medium heat. Add curry paste and simmer until dissolved. Stir in coconut milk and allow to heat up. Add meat and simmer for 4 or 5 minutes. Add sugar, fish sauce and bell pepper. Simmer until meat is cooked through. Add basil, season to taste and serve with cooked Jasmin rice or steamed veggies.