Green Curry

For 8-10 persons:
1 pack of carrots
1 pack of frozen peas
1 bok choy (chinese cabbage)
1 bunch of broccoli
2 cans of baby corn
1 onion
6 cans of coconut milk
optional:
bamboo shoots or water chestnut
eggplant
kaffir lime leaves
any other tasty vegetables
cut chicken breast and chicken stock
spices:
a healty amount of cilantro
basil
salt
1 - 2 glasses of Thai green curry spice

1. Boil the vegetables in water with the cilantro. Usually done when the carots are cooked.
2. Remove some water / broth after cooking.
3. Bring coconut milk, basil, green curry to boil in another pan and simmer for five minutes.
4. Add that to the vegtables. Use excess water to thin mixture as necessary. Discard the excess.