Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons curry paste
• 1 , 3/4 inch thick
• 1.25 pounds skinless , boneless chicken breast meat - cubed
• 0.33 cups peanut butter
• 3 tablespoons brown sugar
• 3 tablespoons fish sauce
• 3 tablespoons tamarind paste
• 3 cups peeled , cubed potatoes
• 1 , 13.5 ounce
• 3 tablespoons fresh lime juice

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 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.
4. 4 Add lime juice and cook for an additional 5 minutes before serving.

Nutrition per serving