chicken red curry

So, I cook a lot of Thai curries...why? Because it is SO freaking easy once you get it down.  And fast.  Although making your own curry paste can be fun, most of us don't have the time to do this.  I recommend the Maesri brand curry pastes and sauces. www.maesribrand.com

1lb chicken, diced
2T. crushed garlic
1tsp. ginger paste
2T. teriyaki sauce

1 onion, diced
1 pint of mushrooms, sliced
1 eggplant, skinned and diced
1 zucchini, diced
1 can maesri red curry paste
1T. Sriracha
1 pint cococut milk
1/2 cup chicken broth
1cup whole cashews
1/4 cup each chopped cilantro and basil

marinade the chicken overnight in teriyaki, garlic and ginger.
Heat several tablespoons of canola oil in a wok.  Add onion and chicken and stirfry until chicken is heated through. Add eggplant, shrooms, zucchini and stirfry for about 2 minutes. Add curry paste, coconut milk, and broth and cover for 3-4 minutes.  Add cashews before serving as well as generous amounts of cilantro and basil.  Serve over rice.