Prepare the ingredients. Mince the onion and garlic. Slice the bell pepper, potato and carrot in to pieces. Marinate the meat in soy sauce, laurel leaves, salt and pepper for 30 minutes.
In a wok, fry the meat until it turned light brown then add the marinade.
Remove the meat then saute garlic, onion and thai chilis. Bring back the chicken in the wok and saute for 2 minutes.
Add half cup of water then put in the peanut butter and liver spread. Let it simmer until the meat is tender. (add water when there is no liquid until the meat is tender.
Add the tomato sauce and coconut milk, let it simmer for 10 minutes then add the carrot, potato and bell pepper.
When the carrot and potato are ready. Simmer for 5 minutes then serve.
