Red Curry with Chicken & Veggies

4 chicken breasts
1 jar THAI Red Curry sauce (in a jar - located in Asian/Thai section at store)
1 can coconut milk
1 heaping spoonful of creamed coconut (in cans - located in the drinks section at store)
1 Tbs. Red Curry Paste (to taste)
S&P (to taste)
Sugar (to taste)
Cayenne Pepper (to taste)

Veggies (use any or all):
Snow Peas
Carrots - thin sliced
Bell Peppers - red, green &/or yellow
Squash
Peas

Slice up chicken breast really thin. Saute in pam until cooked through. Pour in Red Curry (Thai sauce in a bottle), Coconut milk, and a scoop of creamed coconut. Coconut milk is not sweet and creamed coconut is sweet. You'll need just enough to make it a thick soup consistency. Let it come to a gentle boil. Season to taste with Red Curry paste, S&P, Sugar and Cayenne Pepper. If you want it spicy, add more Red Curry paste and/or Cayenne pepper. Add veggies just before you're ready to serve. Let them cook just until tender. It's really easy to overcook them, so just watch it carefully.

Serve over rice.

Pineapple Fried Rice

Cook your rice like normal. Use an electric skillet or a frying pan to fry the rice. First, use about 1 Tbs butter and scramble 1-2 eggs. Then add more butter and pour in the cooked rice. Season with Curry powder, Sugar, S&P. Add green peppers, pineapple and cashews. Toss all around until everything is coated with the curry powder. Taste as you go...add more sugar and curry powder as needed.