Step 1

Cut chicken into thin, bite-size slices. Combine egg white, corn starch and rice vinegar in a medium-size bowl and whisk with a fork until well combined. Add chicken and stir well to coat. Refrigerate for 20-30 minutes while preparing the curry.

Step 2

Heat a medium-large sauté pan over medium heat. Add the olive oil and swirl to coat the pan. Add the sliced zucchini, the corn and ½ teaspoon kosher salt. Cook for 2 minutes, just until crisp-tender, stirring occasionally. Remove veggies to a bowl or plate, cover and set aside.

Step 3

Reduce the heat to medium-low. Add the butter to the pan and swirl until melted and bubbly. Add the garlic, ginger, brown sugar, curry paste and curry powder. Cook for 2-3 minutes, stirring occasionally until nice and fragrant.

Step 4

Add the chicken broth and fish sauce, stir well and bring to a boil. Add the potatoes, return to a moderate boil and cover. Cook for 7-8 minutes or until the potatoes are just beginning to soften. (They’ll cook more after the coconut milk is added.)

Step 5

Add the 2 cans of coconut milk, stir and return the mixture to a moderate boil. Cook uncovered for 6-8 minutes until sauce begins to thicken a bit. Try one of the potatoes. They should be nice and tender. If not cook a minute or two longer. Taste the sauce and add a pinch of salt, if needed.

Step 6

Add the chicken and peppers, leaving any extra marinade in the bowl. Stir well to separate the chicken slices. Return to a boil, cover the pan and turn off the heat. Allow the pan to sit, undisturbed for 10 minutes then serve in bowls with rice, topped with prepared veggies (warm in the microwave if desired), cashews, lime wedges and fresh herbs