4 boned, cubed chicken breasts
1 (4 oz.) can Thai Satay sauce
1 (14 oz.) can coconut milk
1 tbsp. red curry paste
1 c. rice (raw)

Place chicken in wok with coconut milk. Gently simmer until chicken is tender. Remove chicken from wok with slotted spoon; add Satay sauce and curry paste to coconut milk and stir.

Cook for approximately 5 minutes and return chicken to sauce. Heat thoroughly and serve over cooked rice.

May be purchased at Oriental food stores.