chicken-curry

🥘 Ingredients

• vegetable oil 2 tbsp
• curry paste 3 tbsp
• minced ginger 2 tbsp
• cubed chicken 1 ¼ pounds
• brown sugar 3 tbsp
• fish sauce 3 tbsp
• tamarind paste 3 tbsp
• peanut butter one-third cup
• cubed potatoes 3 cups
• coconut milk 1 13.5 oz can
• lime juice 3 tbsp

1. 1

   Heat vegetable oil in a large saucepan over medium heat.
2. 2

   Stir in curry paste and minced ginger ; cook and stir for 2 minutes .
3. 3

   Stir in the cubed chicken , and cook until the pieces turn white on the outside, about 3 minutes .
4. 4

   Stir in brown sugar , fish sauce , tamarind paste , peanut butter , cubed potatoes , and coconut milk .
5. 5

   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 .
6. 6

   Add the lime juice and cook for an additional 5 minutes before serving.