Massaman Curry from Brittany:
1 can coconut milk
2 chicken breasts, thinly sliced
Massaman curry paste (also spelled masman, available at asian grocery stores)
Start cooking rice. Meanwhile, shake coconut milk. Add 1/2 can of coconut milk to sauté pan or wok. Add curry paste (2 TB = spicy, 1 1/4 TB = mild). Slice chicken and salt well. Heat milk/paste to high and when it's bubbling add the sliced chicken. Add 2 tsp fish sauce and 2 tsp sugar. Give the chicken 5-10 minutes until cooked through. Add the rest of the coconut milk, cashews, 1 tsp fish sauce and 1 tsp sugar. Cook a few more minutes to allow flavors to blend. (should have soupy consistency) Serve over rice.