1) Parboil potatoes and carrots.
2) Cook chicken in stock pot. Add 2-3 Tablespoons of Thai curry paste. Once chicken is mostly cooked, add parboiled potatoes and carrots. Then onions.
3) Add 1 can regular coconut and 1 can lite coconut milk.
4) Add chicken stock.
5) Add 1 cup peanuts.
6) Add spices: 2 t. 5 Spice Chinese Blend; 3-4 t. fish sauce; 1 t. turmeric, sprinkle red pepper flakes; touch of cumin; cinnamon stick. Let simmer for an hour.
7) Top with fresh cilantro when serving.