Thai Curry

This is fairly quick and easy to make:

2 14-oz. cans coconut milk
3 Tbsp. red (or green) Thai curry paste (this is very spicy, reduce if you want it milder)
1/4 c. fish sauce
1/4 c. brown sugar

Combine in a pan and heat over medium heat. Slice 1 - 2 lbs. of chicken breast and add to pan. Bring to a boil and cook for 10 minutes. Add vegetables as desired (peppers, onions, bamboo shoots, etc.) and cook for another 10 minutes. Serve with rice.