In a large skillet or pot, heat your choice of oil over medium-high heat. Add the diced onions, chopped carrots, and potatoes to the pan. Sauté these veggies for about 4-5 minutes until they start to soften and the onions become translucent.

Once your vegetables are softened, stir in the cubed chicken along with the ground ginger and minced garlic. Mix everything well to ensure that the chicken is coated with those lovely aromatics. Allow it to sauté for a couple of minutes until the chicken turns golden on the outside.

Next, add the red curry paste and stir it into the mixture until everything is well combined. Then pour in the creamy coconut milk and give it a good stir.

Reduce the heat to medium-low and let your curry simmer for about 10 minutes. This allows the flavors to meld beautifully while softening up those carrots and potatoes.

After simmering, stir in the peanut butter, brown sugar, soy sauce, and freshly squeezed lime juice. Allow everything to cook together for another 4-5 minutes until it thickens slightly.

Prepare a bed of steamed rice on each plate. Spoon over generous amounts of your creamy peanut curry and garnish with some chopped peanuts.

Take a moment to appreciate the beautiful colors on your plate before diving in!