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.