INGREDIENTS

• 2 tablespoons oil
• 2 shallots diced
• 1 ½ lbs. chicken breast cubed
• 4 ounces massaman curry paste SEE NOTES
• 2 cups chopped yellow potatoes
• 1 ½ cups chopped carrots
• 14 ounces coconut milk
• 1 cup chicken broth or water
• 2 tablespoons brown sugar
• 2 tablespoons peanut butter
• 1 tablespoon fish sauce
• Lime roasted peanuts, and cilantro for serving

INSTRUCTIONS

1. Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
2. Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
3. Next, add in the potatoes and carrots. Slowly pour in the coconut milk and broth. Cover and simmer for 15 minutes
4. Uncover, add in the brown sugar, peanut butter and fish sauce. Simmer for another 2-3 minutes. Serve over rice and garnish with cilantro, peanuts and a juicy squeeze of lime.