4 boneless, skinless chicken breasts, cubed (or any boneless chicken pieces, cut into bite sized pieces)
3 small to medium potatoes, cubed
1 can sliced carrots, drained
1 medium yellow onion, cut into chunks
1 cup cubed bell peppers (I used a variety of colors)
1 teaspoon garlic, minced
2 tablespoons crunchy peanut butter
1 (11 oz) jar Red Curry Sauce (NOT paste)
2 teaspoons corn starch
5-6 ounces of milk (fill the curry sauce jar about half full of milk)
Oil
Chopped, fresh cilantro, optional
Cooked rice, for serving
Instructions
Heat oil in skillet. Add chicken pieces and stir for 3-5 minutes, until lightly browned. Add potatoes, carrots, onion, peppers, and garlic. Stir.
Pour entire jar of red curry sauce over chicken and vegetables. Add peanut butter. Stir.
Fill the empty curry sauce bottle about half way with milk. Add corn starch. Replace lid and shake well. Stir milk mixture into the skillet. Bring to a gentle boil.
Turn the heat down to low, cover and simmer for about 20 minutes, or until potatoes are soft.
Serve over hot rice and sprinkle with fresh, chopped cilantro.
Recipe by Food Fun Family at https://foodfunfamily.com/easy-thai-peanut-curry-chicken-and-vegetables/