Thai Coconut Curry

I am a huge fan of curry. Comes with being a fan of spicy food I guess. Thai curries tend to be slightly creamier, and less spicy (although often no less hot, due to the addition of chilies) than Indian curries. This version uses green curry and coconut milk to form the base of the sauce.

-=Thai Coconut Curry=-

2 Chicken Breasts
1 head Broccoli
1 14 oz can Coconut Milk
Green Curry Paste
1/2 cup Cashews (Peanuts are fine if you don't have cashews)
1/2 cup - 1 cup Basmati Rice
Salt
Pepper
Paprika

In a large skillet, start heating the coconut milk on low heat. Start by adding 1-2 tbsp curry paste and stir until even. Check the taste of the sauce, adding more curry as desired (I ended up using the whole 4 oz jar). Add salt, pepper, and paprika to taste. Cut the broccoli into bite sized florets, and cut the chicken into small cubes. Turn the heat up to medium and add the chicken. At the same time, start a pot to the rice. After about 5-10 minutes, turn the chicken. Add the broccoli and cashews. When the chicken is fully cooked and the broccoli is tender, serve the curry over the rice.

Total time: 30-40 minutes
Yield: 2-3 dinners

Optional additions include onions, potatoes, green peppers, lemongrass, Thai chili peppers, and fresh basil. If you find that the curry sauce is too liquid, make a mixture of some starch and cold water and add it to the curry (if you dump starch directly into the hot sauce, it will clump and cook like dough instead of dissolving and thickening the sauce). Cornstarch is the more common choice, although tapioca flour makes a good and flavorful alternative.