Kadi’s Thai Chicken

1 tablespoon Thai green curry base
1 14 oz can coconut milk
2 chicken breasts, sliced
1-2 cups veggies (I prefer a mixture of eggplant, zucchini and summer squash) but you can use the veggies you prefer.

In a large sauce pan add approx.  4 tablespoons of coconut milk and the green curry base.  Stir until curry base is dissolved.  Add the rest of the coconut milk, and bring to a boil.  Turn down heat, add the chicken and the veggies, and cook until the chicken is done. You can also make this using Thai red curry base.