Jason's Yellow Curry

6 carrots
2 lg Vidalia onions
3 boneless chicken breasts diced
2 TBSP olive oil
2 TBSP coconut oil
1 TBSP diced garlic
4 TBSP yellow curry
1 C chopped cilantro (use a pinch in the dish, set aside the rest for garnish)
1-2 limes
2 TBSP brown sugar
12-20 dashes of fish sauce
2 TBSP creamy peanut butter
1/2 C crushed cashews
1 C unsweetened coconut milk
salt (or garlic salt....to taste)
1-2 dashes of ginger
heat olive oil and coconut oil on medium/medium high heat. Add the carrots and onion, chopped. Let cook 5-7 minutes. Add diced chicken breast. I prefer to cover and cook for the next 5-7 minutes. Add aromatics.... garlic, curry, ginger, about 1/4 C of chopped cilantro, and cook uncovered for the next 3-4 minutes. Add 1 can unsweetened coconut milk and simmer for about 15 minutes. Stir in the peanut butter, fish sauce, brown sugar, and juice from 1/2 a lime. Be sure to taste your cooking and adjust the levels of curry, brown sugar, fish sauce, peanut butter, and garlic to your own taste ----- I really enjoy making a finished dish where you can still taste each!
Serve with plain white rice.
Garnish with chopped cilantro, crushed cashews, and diced onion.
Leave salt, lime wedges, and fish sauce on the table for guests to season the dish as they like.
Feeds 5-6 adults