Categories: Asian inspired
Ingredients
- 2 tbsp. olive oil, coconut oil or vegetable oil
- 1/2 yellow onion, diced
- 3 russet potatoes, peeled and cut into 1/2-inch cubes
- 3 carrots, peeled and sliced into 1/8-inch thick slices
- 2 cans (13.5 oz) coconut milk
- 1 1/2 c. low-sodium chicken broth
- 3 tbsp. smooth peanut butter
- 2 tbsp. brown sugar
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
- 1 tbsp. red curry paste
- 1 can massaman curry or homemade curry paste – see NOTES below
- 1 lb. chicken breasts, thinly sliced
- 1/2 c. chopped roasted peanuts
Directions
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In a large skillet or dutch oven set over medium heat, add the oil. When the oil is hot, saute the onion until tender. Add the carrots and potatoes, cook for 5 minutes.
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Pour in the coconut milk and chicken broth, bring mixture to a simmer. Add peanut butter, brown sugar, lime juice, fish sauce and curry pastes, mix to combine. Let the potatoes and carrots simmer for 10 minutes, then add the sliced chicken. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
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Remove from the heat, serve over freshly cooked white or brown rice. Garnish with additional peanuts, sliced lime and thai basil, if desired.
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– For homemade massaman curry paste, in a small mixing bowl combine: 3 cloves minced garlic, 2 teaspoons coriander, 1 teaspoon lemongrass paste, 1 teaspoon salt, 3/4 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cinnamon, 1/8 teaspoon cardamom, pinch cloves.