Thai Chicken Curry

• 1 tablespoon canola oil
• 2 lbs chicken breasts, cut into 1/2 inch chunks
• 1 (14 ounce) can light coconut milk
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8 ounce) can tomato paste
• 12 onion, diced
• 4 garlic cloves, minced
• 2 large potatoes, cubed
• 3 carrots, diced
• 14 cup peanut butter
• 1 tablespoon sugar
• green curry, to taste
• chile, paste to taste
• cilantro (to garnish) or Thai basil (to garnish)
• chopped peanuts (to garnish)

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry in a large skillet over medium-high heat for two minutes.
3. Stir in onions and garlic, and cook 1 minute more.
4. Add chicken, tossing lightly to coat with curry oil.
5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
6. Add potatoes and carrots.
7. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
8. Add chile paste to taste.
9. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
10. Serve over prepared jasmine rice.

canola oil, chicken breasts, light coconut milk, tomatoes, tomato paste, onion, garlic, potatoes, carrots, peanut butter, sugar, green curry, chile, cilantro, peanuts

Taken from www.food.com/recipe/thai-chicken-curry-445907 (may not work)