2 TBS olive oil
1.5 boneless chicken breasts, diced into 1/2 inch pieces
1 large onion, diced
1 clove garlic, minced
1 jalapeno pepper, seeded and diced fine
1 TBS fresh ginger, finely minced
1 c. chicken broth
1-15oz can tomato sauce
1/8 tsp star anise
1 bay leaf
3/4 c. thinly sliced baby carrots
2 medium baking potatoes, peeled, diced
3/4 c. petite green peas
3 TBS Thai red curry paste
Heat olive oil in 4 qt. Dutch oven (or other large, heavy saucepan) over medium heat. Add chicken & cook until no longer pink. Add onions & garlic & saute until the onions just become translucent. Add jalapenos & ginger, saute for one minute more.
Pour in chicken broth, tomato sauce and seasonings. Bring to boil, then reduce to a light simmer. Cook, covered, for 25 minutes, stirring occasionally, until sauce is reduced & thickened.
Add carrots and potatoes. Simmer, covered, for an additional 20 minutes, or until vegetables are tender.
Stir in peas & curry paste. Simmer for 10 minutes more.
Serve with hot jasmine rice.