We love the recipes and methods from Cook's Illustrated magazine - such as this one. We swapped in cashews for the peanuts; making your own curry paste was not hard and so delicious. Here we served it over jasmine rice.
http://www.cooksillustrated.com/recipes/7774-thai-chicken-curry-with-potatoes-and-peanuts?incode=MCSCZ00L0
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