Step 1

Heat oil in a large wok or skillet over medium-high heat. Once hot, add onions then saute until golden brown and slightly softened, 5 minutes. Add garlic and ginger then saute until very fragrant, 1 more minute. Add red curry paste and peanut butter then mash ingredients to combine and saute for another 2 minutes or until you can see the red curry paste has browned a bit. I like to mash the mixture into an even layer in the bottom of the wok then let it sear for 30 seconds before stirring again and repeating a few more times.

Step 2

Add coconut milk, stock or broth, fish sauce, and sweet potatoes to the wok then turn heat to high to bring to a boil. Turn heat down to low then simmer until sweet potatoes are just tender, 10 minutes, stirring occasionally.

Step 3

Add chicken strips then simmer until just cooked through, 3-4 minutes. Add baby spinach then simmer until tender, 2-3 more minutes. Turn off heat then stir in Thai basil leaves (if using) plus juice from 1/2 lime. Let dish cool for at least 10 minutes then taste and add more lime juice if desired. Scoop over cooked rice then garnish with cilantro (if using instead of Thai basil), lime wedges, and minced peanuts.