You’ll Need:
2 – 8oz skinless, boneless chicken breasts
3 small yellow onions, sliced
1 cup shredded carrots
1 red bell pepper, julienned
1 pound baby potatoes, washed and cut in half
1 ripe plantain, peeled and cut into 1/2 inch rounds
1 – 15oz can light coconut milk
2 tsp Panang curry paste (My favorite: A Taste of Thai)
1 tbsp peanut butter (optional)
chopped cilantro for garnish
chopped cashews for garnish
olive oil
salt + pepper

Here’s How:
1. Cook the chicken in a large pot of boiling salted water until fully cooked, about 10 minutes.
2. Meanwhile, heat 2 tbsp of oil in a large soup pot. Add the onion, carrots, bell pepper, baby potatoes, and curry paste, and sauté for about 5 minutes. (You can store leftover curry paste in the fridge.)
3. Remove the chicken from the water and transfer it to a cutting board. Use two forks to shred the chicken, then transfer to the pot with the vegetables.
4. Strain two cups of the chicken stock into the soup pot. Add the plantains and the coconut milk. 
5. Bring to a boil, and cook for 10-15 minutes so the liquid reduced to a thicker consistency. Taste for salt and pepper. If you have peanut butter, stir in one tablespoon until it dissolves. 
6. Serve over brown or basmati rice. Garnish with fresh chopped cilantro and cashews.