Peel the potatoes and chop into small, bite-size chunks.
Peel and chop the onion. Chop the red and green peppers. Peel and finely grate the ginger.
Cut the chicken breast into small pieces and cook in vegetable oil in a pan over a medium heat. Season with salt and paprika. Remove to a plate, reserving the pan.
Add the onion to the pan that you reserved and fry over a medium-low heat for 5–7 minutes. Once the onion has softened, add the garlic paste and the red curry paste (this is spicy!), ginger and fry for a further minute.
Slice the lime into wedges.
Add the potatoes, red and green peppers, water, soy sauce, peanut butter, coconut milk and two lime wedges. Cover and simmer, but don’t allow to boil, for 15–18 minutes, until the potatoes are tender.
Meanwhile, slice the scallion and red chilli. Roughly chop the peanuts.
When the potatoes are tender, return the chicken breast to the pan and cook for a final 3 minutes.
Remove the curry from the heat and add the lime juice of the other wedges and honey.
Serve in bowls and garnish with the chopped peanuts, red chilli (for some spice!), scallion and the rest of the lime. Enjoy!
