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Heat a large skillet or Dutch oven over medium heat with the vegetable oil.
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Add the onion and sauté for 2-3 minutes to soften. You don't want to brown them.
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Stir in the curry paste and cook for 2-3 minutes, stirring constantly.
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Add one can of the coconut milk, ginger, cilantro, brown sugar, fish sauce, lime juice, and Worcestershire sauce. Blend and stir well to combine.
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Add the sliced chicken and reduce the heat to low. Let the mixture simmer until the chicken has turned white. It doesn't have to be thoroughly cooked.
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Add the second can of coconut milk, potatoes, carrots, peanut butter, peanuts, and a dash or two of sriracha.
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Let the curry simmer for 20-25 minutes or until the potatoes and carrots are tender.
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Taste and add salt and more sriracha if needed.
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Serve over white rice, with lime wedges and more peanuts if desired.