Chicken Stir-Fry in Coconut Curry

• 2 tablespoons oil (for frying)
• 1 -2 tablespoon curry paste (whatever kind you like)
• 12 lb chicken breasts or 12 lb chicken thigh, cubed
• 1 lb frozen mixed vegetables, for stir fry
• 6 ounces canned light coconut milk
• 1 teaspoon potato starch (optional) or 1 teaspoon cornstarch (optional)
• salt

1. Heat the oil in a large pan.
2. Add curry paste and stir for a minute or so until it becomes fragrant.
3. Add the chicken and cook, mixing frequently until it is cooked through.
4. Add the frozen vegetables and cook until heated and onions are translucent.
5. Add the coconut milk and cook until slightly thickened.
6. Optional: dissolve the starch in 2 tablespoons of water and add to the pan.
7. Cook about 2 minutes after the starch is added.
8. Serve over rice.

oil, curry, chicken breasts, mixed vegetables, light coconut milk, potato starch, salt

Taken from www.food.com/recipe/chicken-stir-fry-in-coconut-curry-465719 (may not work)