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- 2 Tbsp vegetable oil
- 1 onion, diced
- 6 yukon gold potatoes, cut into 1/2-inch cubes
- 3 carrots, peeled and sliced 1/8-inch thick
- 2 13.5oz cans coconut milk
- 2 14oz cans chicken broth
- 1/3 cup smooth peanut butter
- 2 Tbsp brown sugar
- 2 Tbsp lime juice
- 1 Tbsp fish sauce (optional—buy it on Amazon)
- 1/2 cup Massaman curry paste (buy it on Amazon)
- 2 chicken breasts, thinly sliced
- 1 zucchini, cut into half-circles
- 1 green bell pepper, sliced
- roasted peanuts
- Thai basil (or cilantro)
- lime, sliced
Add the oil to a large pot over medium heat. Add the onion and sauté until tender. Add the carrots and potatoes, and cook for an additional 5 minutes.
Add the coconut milk and chicken broth, peanut butter, brown sugar, lime juice, fish sauce (optional), and curry paste. Stir until the peanut butter and curry paste are fully incorporated, then bring the mixture to a low boil for 10 minutes. Add the chicken, zucchini, and bell pepper. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
Remove from the heat, and serve over rice. Garnish with peanuts, lime, and Thai basil/cilantro, if desired.
