• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

• 1 T. coconut or olive oil
• 1 large white onion, cut into 1/2 inch chunks
• 1/2 large red pepper, cut into 1/2 inch chunks
• 1 small head of broccoli, cut into small florets
• 1 1/2 c. butternut squash or sweet potato, cubed
• 1 russet potato, peeled and cubed (small cube)
• 2 small chicken breasts sliced thinly, 1 inch long
• 1 T. Massaman curry paste (or to taste for spiciness) I use Mae Ploy
• 2 (8 oz) cans coconut milk
• 1 T. fish sauce
• 1 T. brown sugar (optional)
• 1 medium lime
• 1 c. dry roasted peanuts
• Garnish: Thai Basil or Cilantro

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