Pour canned coconut milk and cashew milk in a large saucepan. Add curry paste, soy sauce, lime, and cayenne (optional). Gently stir until evenly combined. Add a pinch of coconut sugar (about 1 tsp) to neutralize the acidity. Adjust spice level by adding more cayenne or curry paste as needed. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 10-15 minutes. Feel free to add more liquid if the sauce gets too thick.

Preheat your oven to 375F. Line a baking sheet with foil and place your chicken breasts on the baking sheet. Spray both sides with olive oil generously (or simply coat with olive oil). Bake for 25 minutes or until no more pink remains.

Slice thinly and add to your curry sauce once it has finished simmering and has reached the desired level of thickness.

Add your frozen vegetables to a skillet with about 1/4 cup water. Cover with a lid and let them steam for about 3-4 minutes. Once they have began to cook through, remove the lid and let them finish cooking in the skillet until crisp. Season with salt and pepper.