Thai chicken coconut curry

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Step 1

Add olive oil to the wok. Bring to medium heat.

Step 2

Dice all of the vegetables and add them to the wok by order of what takes the longest: First broccoli and carrots. Then zucchini and sweet peppers. Followed by the mushrooms (optional), onion, garlic, ginger and cashews.

Step 3

Added chicken stock cube mixed in 1/2 cup of water. Allow to cook in chicken stock, then start adding spices

Step 4

Add the spices: Garam masala, paprika, cumin, turmeric

Step 5

Allow the spices to simmer before adding coconut milk. And again, allow it to simmer.

Step 6

Put everything into a blender. Blend to taste and preferred texture

Step 7

Dice chicken breasts. Fry in wok on their own while the vegetables are in the blender. Cook with olive oil, salt and soy sauce.

Step 8

Once the chicken is cooked, return the sauce in the blender to the wok. Continue to simmer chicken and sauce together for an extra five minutes.