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.
Mix well, bring to a boil then put the lid on and simmer for 15 minutes.
Make a pot of perfect rice, recipe above, and serve.
When ready to serve, add sriracha sauce and mix well.