Thai Red Chicken Curry

Justin and I made this recipe last night with gratitude to Jenni Schoen for bringing us a container of REAL red curry paste.  Thanks Jenni!  The below is what we mixed together based on a recipe off allrecipes.

Thai Red Chicken Curry

Ingredients:

2 tsp sesame oil
2 large chicken breasts, cubed
1 tbsp Thai red curry paste
2 zucchinis sliced
1 diced green pepper
4 carrots match-stick sliced
1 onion quartered then halfed
2 potatoes, peeled and diced
1 tbsp cornstarch
1 (14oz) can coconut milk
3 dallops peanut butter
1/3 tsp corriander
1 tbsp fish sauce
dash of salt and pepper

Directions:

Heat the sesame oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, potatoes, carrot and onion. Cook and stir for about 10 minutes.  Add a little more oil if needed.
Dissolve the cornstarch in the coconut milk, along with the peanut butter, fish sauce, corriander, salt and pepper then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minute. 

Top curry creation over hot jasmine or coconut rice.  Yum!