Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cook onions, garlic and butter on medium heat until onions are soft and yellow. stir in curry, chili powder and salt. add 2 cups of the coconut milk. add the chicken and the potatoes. cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender. add remaining 1 cup of coconut milk and chopped peanuts. simmer for 10 minutes, then serve on basmati rice! ps-you could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry!

Target recipe: start cooking the rice. cut chicken breasts into small cubes and sautee with onion and celery. remove and set aside. add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes. add fish sauce brown sugar, chicken stock, ginger and garlic. simmer medium 5-7 minutes. add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes. we like our veggies bright and crisp, so if you want veggies cooked more, add them first and the chicken later. serve over rice. garnish individual servings with soy bean sprouts and chopped green onion. do not add the sprouts to the pan; only on individual servings.