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Kadiís 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.