cook in heavy sauce pan or stir fry in wok:
1 1/2 boneless skinless chicken breasts, cut into bite-size pieces
tamari (or soy sauce)
1/3 c chicken broth
2 teaspoons red curry paste
1/2 can coconut milk
1 large garden fresh tomato, peeled and diced
1 Tablespoon fresh basil, chopped
1/2 can garbanzo beans
Bring to boil, then lower to simmer.
When the liquid reaches the desired consistency, serve over:
2 cups white rice prepared with 3/4 c frozen peas
top with: shredded coconut & cashew pieces
Yummy Yum. Enough for a 2-person dinner and 2 lunches the next day.