Easy Chicken Coconut 'curry'

This is meant to be the easiest possible coconut 'curry' that you can make, for those that don't keep a stock of Asian specialty items (like me) or who just like clean flavors. Serves 2.

• Ready In: 30 mins
• Serves: 2

Ingredients

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

Directions

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. Cover and keep at just a simmer. Slice the small chilis lengthwise, discarding stem. Use a knife to scrape off the seeds and rinse. Add chilis to pan.
4. When the chicken is done (~20 minutes for me) remove from heat and stir in whole basil leaves, unless the leaves are exceptionally large. Let sit a few minutes for the flavors to mix.
5. Serve over white rice.