Ingredients
- 3 tbsp neutral oil
- 1/2 large yellow onion
- 1 1/4 lb boneless chicken thighs
- 1 tbsp freshly grated ginger
- 3 cloves garlic
- 2 cans (13 1/2 oz) full-fat coconut milk
- 2 large yukon gold potatoes
- 1 cup carrots
- 1 red bell pepper
- 3 tbsp palm sugar
- 2 tbsp fish sauce
- 2 tbsp reduced sodium soy sauce
- 1/2 cup roasted salted peanuts
- 1 4-inch cinnamon stick
- 1 star anise
- 1 bay leaf
- 2 tbsp peanut butter
- 2 1/2 tbsp lime juice
- 2 tbsp minced cilantro (optional)
- asian chili paste to taste (optional)
- chopped peanuts for garnish (optional)
Steps
- Heat the oil in a large pot over medium heat, add the curry paste, and cook for 2 minutes.
- Add the onion, chicken thighs, ginger, and garlic, and cook for 5 minutes until the chicken is lightly browned.
- Stir in the coconut milk, potatoes, carrots, cinnamon, star anise, and bay leaf.
- Bring the curry to a gentle simmer, cover the pot, and cook for 15 minutes.
- Add the bell pepper, palm sugar, fish sauce, soy sauce, and peanuts, then simmer uncovered for 7 minutes until the chicken reaches 165 F and the potatoes are tender.
- Stir in the peanut butter and lime juice, remove the whole spices, and cook for 2 minutes.
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