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
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