Chicken Panang Curry

This dish is based on a recipe from Bon Appétit. (The original called for tofu.) I love to order a similar dish at a local Thai restaurant. I was pretty sure that Andy wouldn't be a big fan, and he wasn't. To make dinner more palatable for him, we also had Pork Dumplings, which I had in the freezer. Next time, I will add a little more peanut butter and maybe some soy sauce. (Bonus: The panang's spiciness will open your sinuses!)

Chicken Panang Curry
4 shallots, chopped
3 carrots, thinly sliced on the diagonal
1 red bell pepper, chopped
1 lb. chicken tenders, cut into cubes
1 Tbsp. olive oil
2 Tbsp. finely grated fresh ginger
4 garlic cloves, minced
1/4 cup peanut butter
2 tsp. turmeric
1 tsp. cumin
2 tsp. red curry paste (I've found this at Publix and Whole Foods.)
1 tsp. roasted chili paste (I found this at Whole Foods.)
1 can light coconut milk
3 1/2 cups water, divided
Juice from 3 limes
1 Tbsp. brown sugar
1 cup brown rice

1. Sauté shallots and next 3 ingredients in hot oil in a Dutch oven until chicken is almost cooked through. Stir in garlic, and sauté until vegetables begin to get tender. Stir in peanut butter and next 5 ingredients. Stir in 1 cup water, lime juice, and brown sugar. Cook on low 20 minutes.
2. In a small saucepan, bring remaining 2 1/2 cups water to a boil; stir in brown rice. Cover and simmer 20 minutes. Pour rice mixture into Dutch oven. Cover and simmer mixture, stirring occasionally, for 30 more minutes or until rice is tender.