Roger's Cashew Curry

8 chicken tenderloins

2 Tbsp coconut oil

1 can coconut milk

1 1/2 Tbsp red curry paste

2 bell peppers, different colors, cut into strips, then thirds

5 celery stalks, sliced 1/4 inch thick

2-3 handfuls of cashew nuts

8 oz mushrooms

cooked rice

Saute chicken in 1 Tbsp of coconut oil until done, dice. Return to pan and add coconut milk and curry paste and simmer for 5 minutes. Add peppers and celery stalks, simmer for 3 minutes, add cashews and simmer for 1 minute, add mushrooms and simmer for one more minute. Thicken sauce and serve over rice.