Step 1

Make enough rice to yield 4½ cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what type of rice you use.

Step 2

Wash and cut all of your vegetables. Cut the pepper into a large dice, green onions (both the whites and greens) into a small dice, the potatoes into large dice, and the carrots into a medium to large dice.

Step 3

In a large stock pot over medium high heat, add a bit of oil and add in your carrots, peppers, green onions, ginger and garlic. Sauté for a couple of minutes until they develop some color.

Step 4

Make room in the center of the pot and add in a bit more oil and place the cumin and garlic into the oil to bloom it. Add in the red curry paste and brown sugar and stir everything together.

Step 5

Season the chicken lightly with salt and pepper on both sides. Make room in the center of pot and and add in the chicken. Cook it for a couple of minutes on each side to brown. Make sure you don't burn the vegetables.

Step 6

Once the chicken has browned, add in the coconut milk, chicken broth, and potatoes. Bring to a light boil and cover with a lid. Reduce the heat to medium low and allow it to simmer for 12-15 minutes.

Step 7

Once it has simmer for 12-15 minutes and the potatoes have softened, pull out the chicken and set aside. Add in the peanut butter and lime juice.

Step 8

Cut the chicken into bite sized pieces and return to the pot.

Step 9

If you need to thicken your curry, make a cornstarch slurry by mixing together equal parts of cornstarch and cold water. Start with 1 tbsp of each and slowly stir it in to thicken the sauce. If you need more, add more until you reach your desired thickness.

Step 10

This recipe makes 6 servings. Each dish gets ¾ cup of cooked rice. Divide the curry mixture evenly into each container. Top each dish with crushed peanuts, cilantro, and a slice of a lime wedge.