Thai Peanut Curry! This recipe was definitely a keeper!

Peel and finely dice half an onion.

Dice two medium yellow potatoes into bite-sized pieces without peeling.

Peel two medium carrots and finely dice them into small pieces.

Dice chicken breast fillets into bite-sized pieces.

Heat a skillet and add olive oil, rotating to coat the pan.

Add the diced chicken to the skillet and season with salt and pepper, cooking until lightly seared.

Add the diced onions and carrots to the skillet and sauté until soft.

Add the diced potatoes to the skillet and sauté until they start to soften.

Scrape the brown bits off the bottom of the pan for flavor.

Add 2 tablespoons of ginger and 2 tablespoons of garlic paste to the mixture.

Add 4 tablespoons of soy sauce and the juice of one lime to the skillet.

Pour in 2 cans of coconut milk and mix well to combine all ingredients.

Add 5 tablespoons of brown sugar to the mixture and stir.

Add approximately 3/4 cup of smooth peanut butter and stir until melted and combined.

Add the entire 4 oz jar of red Thai chili paste to the mixture and stir well.

Season the mixture with salt and pepper again to taste.

Taste the mixture to adjust seasoning if necessary.

Wash jasmine rice at least three times to remove excess starch.

Cook the jasmine rice according to package instructions while the curry simmers.

Plate the Thai peanut curry with the cooked rice and serve.

Equipment Needed

Spice Level: