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Bring a large pot of water to a boil and season with salt.
Meanwhile, heat the olive oil in a large high-sided skillet over medium heat. Add the curry laksa paste and cook until the oil separates from the paste, about 3 minutes. Add the blanched butternut squash, ground nuts and zucchini and stir. Slowly stir in the coconut milk and chicken stock and bring to a simmer. Add the chicken and continue to simmer until the chicken is cooked, 8 to 10 minutes.