Thai Coconut Green Curry Chicken

in a shkillet with vegetable oil, saute 1 1/2 lb. boneless, skinless chicken breasts, ( cut in bite sized pieces). In a seperate medium saucepan, combine 1/2-1 T green curry paste with 1 can pure coconut milk9 for a low fat version, in a glass measuring cup place 1 C milk and 1 T pure coconut extract, let sit for 15 minutes or longer in the refrigerator, and simmer for 5 minutes . Add 2T dried basil, 3T fish sauce, 2T brown sugar, 1/3 C chicken broth, simmer for 10-15 minutes. Now add chicken and any vegetable you like, I added 2 bags of frozen vegetables.