Another simple meal. Buy a bunch of chicken. A can of Coconut Milk. A small bottle of Thai Curry Paste. Pour the can of Coconut Milk in a Pot, add how ever much Curry paste you want to it, and stir it around so it all mixes together. Add the chicken and place the pot over a low heat. Put the top on the pot but tilted so the heat can escape and not cause the pot to over flow. Let the Chicken cook, check it every ten minutes or so. Once the chicken looks white from the outside, use a knife and a long handled fork to slice the chicken in half. The inside may still be pink so let it cook some more. If you like small pieces I suggest keep slicing the chicken into smaller and smaller chunks as the chicken cooks and absorbs the milk and curry.
Once the chicken is cooked you can either get rid of the milk and curry mix, or use it for something else. I often store the chicken and the liquid in some container so the chicken absorbs more flavor. However this can go bad after say a week so don’t let it go too long.
You can also use the liquid to cook vegetables, rice, tofu, things you like with spices, and then store that.
I often mix the chicken with the foods I cooked in the liquid, or in a salad, topping the salad off with some home made hummus. MMMMMM good, and not too hard to make.