Ingredients: 

1 14 oz can Coconut Milk

1/4 cup red curry paste

2 tsp fish sauce (or 1 tsp anchovy paste)

2 tsp fresh ginger

zest of one lime

cayenne to taste

1 stalk lemongrass

1/2 cup roasted peanuts

Bite-sized chicken (raw or precooked)

veg: zucchini, red bell pepper, peas...

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Instructions:

1. Whisk together first 5 ingredients. 

2. Cut lemongrass in half and smash to release flavor; add to pot.

3. Add remaining ingredients and simmer until chicken is cooked through and veg are al dente.

4. Serve with rice or Asian noodles, cilantro and chopped peanuts.

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