• Slice slightly frozen chicken into very thin pieces.
• Cut onions into thin slices.
• Peel potatoes and carrots.
• Cube potatoes and slice carrots into rounds
• Heat the oil and drop in the the curry paste.
• Cook for 3 minutes, stirring gently.
• Add one can of coconut milk and mix until well mixed.
• Add the next six ingredients; ginger, chopped cilantro, brown sugar, fish sauce, lime juice and Worcestershire sauce.
• Add sliced chicken and onions.  When the chicken has cooked and is white, add another can of coconut milk and the potatoes, carrots and peanut butter.
• Add the water and mix in. Place the lid on but with a gap to let steam escape.
• Bring everything to a boil and let simmer for 30 minutes.
• Make a pot of perfect rice, recipe above, and serve.
• When ready to serve, add sriracha sauce and mix well.

Perfect Rice

• Add the rice, water and salt to a saucepan with a lid.
• Heat until boiling.
• Reduce the heat gradually to keep the water boiling.
• Once the water is simmering with the lid on, set the timer for 20 minutes.
• DO NOT LIFT THE LID.
• When the timer goes off, turn off the heat. Look inside the pot to find perfect little holes dotting the top of the rice. This lets you know the rice is PERFECT!
• Place the lid back on until ready to serve.