INGREDIENTS
14 oz
can of coconut milk
1/2 cup
water
1/4 cup
Thai Red Curry Paste
2 tbsp
sugar
1 tsp
fish sauce
1 1/2 tsp
ginger (minced)
3 tsp
lemon juice
4
red potatoes (skinned and quartered)
2 lb
skinless, boneless chicken thighs (or breasts)
1/2 cup
roasted peanuts
cilantro (for garnish)