Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken breast meat -- (boneless skinless),
                        -- cut in bite-size pi
   3      cups          fresh veggies mushrooms -- asparagus, onions,
                        -- zucchini
   2                    potatoes -- peeled and cut in,
                        -- pieces, pre-cooked
   2                    carrots -- cut in bite-size
                        -- pieces
     1/2  cup           frozen peas -- (approximately)
   2      tablespoons   vegetable oil -- (less if desired)
   1      tablespoon    red curry paste
  14      ounces        coconut milk
   4      tablespoons   fish sauce -- (less if desired)
   1      dash          salt
   2      tablespoons   sugar -- (less if desired)
   1      tablespoon    yellow curry powder
     1/2  cup           water or chicken stock
     1/2                bay leaf

Preparation:

1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. 1. Cut boneless, skinless chicken breast into bite-size pieces. 2. Wash and cut fresh vegetables into bite-size pieces. 3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. 4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes. 5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well. 6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two. 7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. 8. Serve (with jasmine rice...)