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Heat large skillet over medium, and add two cans coconut milk
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Add red curry paste, and brown sugar and combine well over heat
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Add onions, potatoes, frozen veggies, and any vegetables that need longer cooking time.
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Once potatoes are soft, turn heat to medium low, and add any final veggies, and chicken.
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Stir in the fish sauce and let simmer until veggies are cooked through. Ten to fifteen minutes.
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Serve curry over rice and top with cashews.