1 whole chicken, cut into pieces (3.5-4 pounds)

1 1/2 to 2 Tablespoons Thai Green Curry Paste (we recommend Mae Ploy; it comes in a plastic container and keeps for quite a while)
2 14-ounce cans Thai coconut milk

Assorted vegetables - peppers, green onion, zucchini, bamboo shoots, water chestnuts, frozen peas or snow peas, mushrooms, etc.

Blend together the coconut milk and green curry paste in Dutch oven over medium-high heat; taste and adjust amount of curry paste. Add chicken pieces, bring to a boil. Turn heat down to a simmer and cook for approximately 20 minutes.

Five minutes before serving, add the vegetables (cut into strips if necessary) and simmer for 2-3 minutes.

Serve chicken curry with vegetables over basmati rice.