Thai Coconut Chicken Red Curry

For the Rice

1. Make enough rice to yield 4½ cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what type of rice you use.

For the Curry

1. Wash and cut all of your vegetables. Cut the pepper into a large dice, green onions (both the whites and greens) into a small dice, the potatoes into large dice, and the carrots into a medium to large dice.
2. In a large stock pot over medium high heat, add a bit of oil and add in your carrots, peppers, green onions, and ginger. Sauté for a couple of minutes until they develop some color.
3. Make room in the center of the pot and add in a bit more oil and place the cumin and garlic into the oil to bloom it. Add in the red curry paste and brown sugar and stir everything together.
4. Season the chicken lightly with salt and pepper on both sides. Make room in the center of pot and and add in the chicken. Cook it for a couple of minutes on each side to brown. Make sure you don't burn the vegetables.
5. Once the chicken has browned, add in the coconut milk, chicken broth, and potatoes. Bring to a light boil and cover with a lid. Reduce the heat to medium low and allow it to simmer for 12-15 minutes.
6. Once it has simmer for 12-15 minutes and the potatoes have softened, pull out the chicken and set aside. Add in the peanut butter and lime juice.
7. Cut the chicken into bite sized pieces and return to the pot.
8. If you need to thicken your curry, make a cornstarch slurry by mixing together equal parts of cornstarch and cold water. Start with 1 tbsp of each and slowly stir it in to thicken the sauce. If you need more, add more until you reach your desired thickness.

Plating

1. This recipe makes 6 servings. Each dish gets ¾ cup of cooked rice. Divide the curry mixture evenly into each container. Top each dish with crushed peanuts, cilantro, and a slice of a lime wedge.