· 2 Tbsp. olive oil (, coconut oil or vegetable oil)· ½ onion (, chopped)· 1 lb. chicken breasts (, chopped, or substitute shrimp or tofu)· 2 medium medium gold potatoes ((or russet potatoes), peeled and chopped into small pieces)· 2 carrots (, peeled and sliced into 1/8-inch thick slices)· 2 teaspoons freshly grated ginger· 2 cloves garlic· 1 4 oz can massaman curry paste or homemade· 2 cans (13.5 oz) coconut milk· 1 Tbsp. peanut butter (, smooth or crunchy)· 2 Tbsp. brown sugar· Juice from 1 lime· 2 teaspoons fish sauce (optional)· 1/2 c. chopped roasted peanuts (, for garnish)· Cilantro (, garnish)
Step 1Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.Step 2Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.Step 3Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.