Chicken with Thai Yellow Curry
prep time: 00:25 cook time: 00:10 serves: 3-4 cost: $7.35
	Thanks to the packages of prepared mix now on the shelves at the bigger Wegmans/Tops as well as all Asian food stores, you can whip up a Thai curry in the same amount of time it takes to cook the rice.
rice 2 cans of coconut milk a can or box of Thai yellow curry 1 T peanut butter (optional) 3-4 boneless chicken breasts 1 T oil 1 c sliced mushrooms 1/2 red bell pepper 1/2 green bell pepper 1 small onion fresh basil (if available)	Chop up all vegetables and chicken into stir-fry sized pieces. Start to cook rice. Pour coconut milk and 1 to 4 T of curry in a saucepan. (The curry is usually hot, so be conservative at first with how much you add) Let this mixture boil over medium heat for 3-4 minutes, stirring occasionally. Mix in the peanut butter (if desired). Meanwhile, stir-fry chicken in oil over medium heat until it changes color. Add the curry mixture, vegetables and basil and cook until chicken and vegetables are done (about 10 minutes). Variation: You can also make a great pasta sauce with Thai yellow curry. Just add whatever vegetables you want to the curry and coconut milk and serve over pasta. Remember that it has the potential for being very spicy, so be careful!