Ingredients

1 lb chicken, cut into bite-size pieces
2 Tbsp coconut or avocado oil
3 medium shallots, thinly sliced
1 tsp whole cumin powder
1 tsp whole coriander powder
5 Tbsp red curry paste
1 ½ cups potatoes cut into bite-size pieces
2 large carrots, peeled and diced about 1/4-inch thick
2 14-oz. cans coconut milk (I did 1 can with full-fat and 1 can light fat)
1-1 ½ cups water
1/4 tsp ground cinnamon
3 Tbsp soy sauce
2 Tbsp maple syrup
2 Tbsp peanut butter
1-2 Tbsp lime juice
cooked jasmine rice
crushed peanuts
cilantro

Instructions

Heat a large pot or Dutch oven over medium heat. Once hot, add oil and shallot. Sauté 2-3 minutes, stirring frequently. Add cumin and coriander and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.
Add potatoes and carrots and stir to coat. Cook for 3-4 minutes. Then add coconut milk, water (starting with 1 cup), cinnamon, soy sauce, maple syrup, and peanut butter. Bring to a simmer over medium-high heat. Once it starts to boil, reduce heat to a simmer and add your chicken. Cook for 10-15 minutes uncovered.
Add lime in the last few minutes of cooking and stir. Cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving.
To plate, add rice into bowls and top with curry. Garnish with cilantro and roasted peanuts.