Ingredients
- 2 boneless skinless chicken breasts cubed into 1/2 inch pieces
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 red onion diced
- 1-2 sweet potatoes small to medium, peeled and cut into 1/2 inch pieces
- 1/2 cup carrots sliced
- 2 Tbls. butter
- PEANUT SAUCE
- 1/4 cup creamy peanut butter
- 3 cloves garlic
- 1 can coconut milk
- 2 Tbls. lime juice
- 1-2 Tbls. fish sauce
- 1/4 cup brown sugar or more if you like more sweetness
- 2 Tbls. soy sauce
- 2 tsp. yellow curry powder
- 1 tsp. red curry paste
- 1 tsp. green curry paste
- Salt and pepper to taste
- Sriracha for topping if you like more spice
- Cilantro as a garnish
- Cooked rice of choice
Instructions
- Heat a pan to medium-high heat. Add the butter and red onions and saute for a couple minutes until they become soft. Add the potatoes to the pan and continue to saute, turning the heat to medium-low. Place a lid on the potatoes to cook until the potatoes begin to soften and are fork tender. Add the carrots to the mixture and saute for for a few minutes. Add the pieces of chicken and continue to saute until the chicken is mostly cooked through, about 3-5 minutes. While the chicken and vegetable mixture is cooking, prepare the sauce in a mixing bowl.
- Peanut Sauce: Whisk the sauce together until smooth. If you like more spice/heat, add more Sriracha sauce to the mixture. Pour the peanut sauce over the chicken/vegetable mixture and stir. Add the green and red peppers to the sauce and simmer until ready to serve over cooked rice.