Chicken Massaman Curry
Ingreadient
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2 tablespoons vegetable oil
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3 tablespoons curry paste
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1 (3/4 inch thick) slice ginger, minced
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1 ¼ pounds skinless, boneless chicken breast meat - cubed
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⅓ cup peanut butter
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3 tablespoons brown sugar
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3 tablespoons fish sauce
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3 tablespoons tamarind paste
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3 cups peeled, cubed potatoes
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1 (13.5 ounce) can coconut milk
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3 tablespoons fresh lime juice
Direction
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Gather the ingredients.
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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.
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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.
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Add lime juice and cook for an additional 5 minutes before serving.
