Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::4
Ingredients
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2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 ¼ pounds skinless, boneless chicken breast meat – cubed
⅓ cup peanut butter
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions
Gather the ingredients.
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Add in cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Mix in peanut butter, brown sugar, fish sauce, and tamarind paste, stirring to combine. Add potatoes and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes.
Add lime juice and cook for an additional 5 minutes before serving.