2 tablespoons curry paste
1 tablespoon peanut or vegetable oil
4 chicken breasts, skinned and boned
1 can coconut milk
1/2 cup chicken broth
1 onion, chopped
1 carrot, sliced (I use shredded carrot about 1/2 cup)
1 zucchini, chopped
salt & pepper to taste
1/4 cup cashews, toasted and chopped
- In a large, heavy pot over medium-high heat, add the oil and chicken. Once the chicken is cooked, add the curry paste and stir well. To the chicken, add the onions and carrots and cook until translucent.
- Turn down the heat to simmer and add the coconut milk and chicken broth; stir well. Cover and allow to simmer at least 1 hour; stir occasionally.
- One half hour prior to serving, add the mushrooms and zucchini and allow to simmer.
- When ready to eat, serve over rice and top with some of the chopped cashews.