• Chicken, Skinless Boneless Breasts- 4 Pounds
• Sweet Onion- ½
• Green Onions- 1 Bunch
• Broccoli Florets- 2 Cups
• Sliced Green Peppers- 2 Cups
• Red and Orange Peppers- 1 Cup
• Sliced Zucchini- 1 each
• Sliced Squash- 1 each
• Sliced Carrots- 2 Cups
• Eggplant, Sliced- 2 Cups
• Basil- 2 large bunches
• 2 Cans of Coconut Milk
• 10 oz. Green Curry Sauce (in the Asian, or Chinese Aisle at the Grocery Store)
• 3 oz. Fish Sauce (in the Asian or Chinese Aisle at the Grocery Store)
• 8 oz. Chicken Stock
• 1 Teaspoon Red Pepper Flakes
• Salt and Pepper to Taste

Prepare all of the vegetables. Put a large saucepan on high heat with a small amount of oil; sauté the veggies for 30 seconds, or until they just become brown.
Remove vegetables from the pan, place on a flat surface and let cool. Cut the chicken breasts into 1in. by 2 in. pieces (see photos). In the same pan, sauté on high heat until the chicken is browned on both sides, then remove from pan, and let cool.

Place the Coconut Milk, Chicken Stock, Green Curry Sauce, and Fish Sauce in a soup pot, stir and cook on medium heat for 10 minutes, add red pepper flakes. Taste the liquid; adjust seasoning with salt and pepper. Add the chicken to the liquid mixture and let cook on medium for 10 minutes; add the sautéed vegetables, and lastly, the basil.