2-3 chicken breasts
1 can coconut milk
1 lg. carrot, sliced thin
1/2 c. sweet peas
1 green onion, chopped
1 sm. hot green pepper
1 tbsp. currie

Remove bones and skin from chicken and wash. Cut into bite-size pieces. Stir fry, then add carrot, peas, onion and cook for about 5 minutes. Add coconut milk and currie. Cook 10 or 15 minutes more. Serve over rice.