Ingredients:
- 2 carrots, cut into bite size pieces
- 2 medium potatoes, cut into bite size pieces
- 1/2 yellow onion, diced
- 2 chicken breasts, cubed
- 2 Tbsp. olive oil (coconut or vegetable oil can also be used)
- 2 tsp. ground ginger
- 2 tsp. minced garlic
- 1 -4oz. jar red curry paste
- 2 cans coconut milk
- 1/3 cup spicy pineapple peanut sauce
- 5 Tbsp. brown sugar
- 4 tsp. soy sauce or Tamari
- juice from 1 lime
Directions:
- In a large skillet or pot add oil and heat over medium-high heat. Add diced onions, chopped carrots, chopped potatoes and sauté for 4-5 minutes.
- Add chicken ground ginger, minced garlic, red curry paste and mix well to combine. Sauté for a couple more minutes and then stir in coconut milk.
- Simmer over medium-low heat for 10 minutes or until carrots and potatoes become soft.
- Stir in peanut sauce, brown sugar, soy sauce or Tamari, and lime juice and cook for another 4-5 minutes.
- Serve over rice (Jasmine, white, or brown) and garnish with chopped peanuts and cilantro
