1.5-2 lbs boneless skinless chicken breasts (or meat of choice), sliced into bite-sized pieces
1 can coconut milk, stirred (you can get away with using lite, but I don't particularly recommend it because the sauce will be on the watery side)
4 oz Thai curry paste (I used a jar of Thai Kitchen brand green curry, which has no added sugar. Red, yellow, or green curry would all work)
1 lb frozen veggie stir fry (I used Birds Eye Broccoli Stir Fry, which has no added salt, seasonings, or preservatives. Use whatever you would like!)
Coconut oil or other fat of choice for cooking