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.

Hawaiian Chicken

4 - 6 boneless skinless chicken breasts
1/2 c. brown sugar
2 tsp. cornstarch
1/2 tsp. salt
1/3 c. vinegar
1 Tbsp. soy sauce
1 c. pineapple juice
1 can pineapple tidbits or crushed pineapple
1 c. sliced green peppers
1/2 c. - 1 c. sliced onion (your preference)

Pound out the chicken breast with a meat tenderizer, and cut each breast into about 3 pieces. Flour the chicken, and brown it on both sides in a little bit of oil. Place it in a 9x13 dish. Salt & pepper the chicken lightly.

Mix the brown sugar, cornstarch, salt, vinegar, pineapple juice & soy sauce in a saucepan. Cook, stirring constantly, until it's clear and thickened (add extra cornstarch if needed). Pour the sauce over the chicken. Sprinkle onion, peppers and pineapple over the chicken. Cover and bake at 350 for 1 hour - 1 1/2 hours. Serve over rice. Serves 6 - 8.

(*I usually double the sauce recipe and use the extras to serve with the rice)