Ingredients

1 lb small red potatoes (halved or quartered)
1^1/2 boneless skinless chicken thighs or breast halves sliced crosswise into ¾” strips
1 Tbls. curry powder
3 tsps. vegetable oil
6 garlic cloves, minced
1/4 tsp. red pepper flakes
3/4 cup canned coconut milk
1 Tbls. tomato paste
1 cup frozen peas thawed
1/4 cup dry roasted peanuts

Instructions

In a med. Saucepan, cover potatoes with salted water by one inch.
Bring to a boil; reduce heat, and simmer until potatoes are fork tender, (10-12 minutes - Drain)
Meanwhile, in a bowl, toss chicken with curry powder and 1 tsp. salt.
In a large non-stick skillet, heat 1 teaspoon oil over medium-high heat.
Cook half the chicken, turning often, until browned and cooked through, (5 to 6 minutes)
Transfer to a plate. Repeat with another tsp. of oil and remaining chicken.
Reduce heat to medium-low. Cook garlic and pepper flakes in remaining teaspoon oil until fragrant, (about 1 minute)
In a small bowl, whisk together coconut milk, tomato paste, and 1/4 cup water.
Pour into pan; add peas, and stir until liquid just begins to simmer.
Return chicken to pan along with potatoes; toss until warmed through and coated with sauce, (1 to 2 minutes)

Serve topped with peanuts.