1 can (14 oz) coconut milk
1 T red curry paste*
1 T fish sauce
1 pint/basket of cherry or grape tomatoes, stems removed and halved
12 oz chicken (or beef, pork or baked tofu), cut in 1/2" slices 
1/2 cup chopped snow peas
1-2 T brown sugar
1/3 cup chicken stock

In a 2 quart saucepan, simmer the coconut milk, red curry paste, chicken stock, sugar, fish sauce and tomatoes over medium heat for 7-10 minutes, stirring continuously.  While the coconut milk mixture is simmering, slice the chicken into 1/2" strips.  Add meat (or tofu) to the curry and simmer for an additional 5-7 minutes, or until the meal is completely cooked.  Add the snow peas, simmer for an additional minute and serve over hot rice.

from Thai Kitchen