Preheat oven to 350 degrees.
Pat chicken dry. Season with salt and pepper, and set aside.
Heat Dutch oven on stovetop on medium heat.
Once hot add olive oil to coat bottom, and add onion to sauté until soft.
Add diced ginger and garlic, cook until fragrant about 1 minute.
Add fish sauce and tomato paste, stir well and cook for about 5 minutes.
Add carrots, potatoes and cabbage, and mix well.
Add vegetable broth and turn heat up to boil.
In a heat proof bowl mix together peanut butter and 1.5 cups liquid from Dutch oven, 1/2 cup at a time, until mixture is thinned out and creamy.
Add peanut butter mixture to Dutch oven and mix well.
Place chicken into Dutch oven carefully.
Bring Dutch oven back up to a boil, cover and place in oven.
Cook in oven for 45 minutes.
Serve over rice and enjoy.