Curry, Thai Style (Red)

2 cans light coconut milk
2 cans regular coconut milk
1 1/2 lbs chicken thigh meat, in chunks
5 carrots, in large disks
2 medium zucchini or similar squash, sliced into disks
4 small potatoes, cubed
2 large onions, diced
1 can of chicken broth
2 tablespoons Mae Ploy red curry paste
4 leaves dried kaffir lime leaves
1 stalk lemongrass, cut into very thin leaves
canola oil

Saute the onions and carrots in a little bit of oil. Add chicken and curry paste and saute a bit longer. Add chx broth and coconut milk; bring to a boil. Turn the heat down to high simmer, add zucch and potatoes, lemongrass and lime leaves. Simmer until potatoes are soft and zucchini has melted into the curry. Serve over jasmine rice.

Note: The lemongrass is optional but the curry paste and the lime leaves unfortunately are not.