Easy Chicken Coconut 'curry'

• 8 ounces chicken breasts
• 4 -5 small chilies (green and red)
• 1 (8 ounce) can light coconut milk
• 1 ounce fresh basil
• salt

1. While slightly frozen or thawing, slice chicken into thin medallions.
2. Meanwhile, bring coconut milk and salt to simmer in a large, thick pan over low heat.
3. When simmering, add chicken to pan.
4. Cover and keep at just a simmer.
5. Slice the small chilis lengthwise, discarding stem.
6. Use a knife to scrape off the seeds and rinse.
7. Add chilis to pan.
8. When the chicken is done (~20 minutes for me) remove from heat and stir in whole basil leaves, unless the leaves are exceptionally large.
9. Let sit a few minutes for the flavors to mix.
10. Serve over white rice.

chicken breasts, chilies, light coconut milk, fresh basil, salt

Taken from www.food.com/recipe/easy-chicken-coconut-curry-224486 (may not work)