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Ingredients One per line	2 T olive oil, coconut oil, or vegetable oil 1-2 yellow onions, diced 6 russet potatoes, peeled and cut into 1 inch pieces 6 carrots, peeled and cut into ? inch thick slices 2 cans (13.5 oz) coconut milk 1.5 c low sodium chicken broth 3 T smooth peanut butter 2 T brown sugar 2 T lime juice 1 T thai kitchen red curry paste 1 can masaman curry paste (Maesri brand from amazon works great) 1 lb chicken breasts, thinly sliced ½ c chopped roasted peanuts
Directions One per line	In a large skillet over medium heat, add oil. When oil is hot, saute onion until tender. Add carrots and potatoes, cook for 5 min. Pour in coconut milk and chicken broth, bring mixture to simmer. Add peanut butter, lime juice, brown sugar, curry pastes, mix to combine. Let potatoes and carrots simmer for 10 min then add sliced chicken. Continue cooking 10-15 min until vegetables are tender and chicken is cooked through. Remove from heat, serve over rice.
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