Ingredients
- 2 tablespoon olive oil
- ¾ cup diced yellow onion
- 1 ½ lb chicken breast, cut in bite-size pieces
- 3 large yukon gold potatoes, peeled and chopped into bite-size pieces
- 6 oz crinkle cut carrots
- 1 tablespoon minced garlic
- 2 cans coconut milk (28 oz total)
- ¼ cup creamy peanut butter
- 3 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 teaspoon fresh ginger (I usually just use ginger paste)
- 7 teaspoon red curry paste
- ½ teaspoon sriracha
- 1 teaspoon crushed red pepper
- ¼ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoon fine sea salt, divided
- ½ teaspoon ground black pepper
- ½ cup chopped roasted peanuts (unsalted)
- cooked jasmine rice (for serving)
- cilantro (for garnish)
Instructions
- Heat the olive oil in a large pot on medium-high heat. Add the diced onion, carrots, and diced potatoes, along with the minced garlic and 1 teaspoon of salt. Mix well, and then cover. Cook for about 5-6 minutes (until potatoes begin to soften), stirring frequently.
- Add the coconut milk and turn the heat to high. Add the peanut butter, lime juice, fish sauce, ginger, red curry paste, sriracha, crushed red pepper, cumin, coriander, one teaspoon of salt, and ground black pepper. Mix well.
- As the curry begins to boil, add the chicken. Cover, and cook for about 10 minutes, or until chicken is completely cooked through, stirring frequently. Once heated through, remove from heat and add the peanuts.
- Serve immediately on top of jasmine rice. Garnish with cilantro (optional). Enjoy!
Notes
Calories include one cup of cooked jasmine rice.