Chicken Massaman Curry

• 2 tablespoons vegetable oil
• 3 tablespoons curry paste
• 1 (3/4 inch thick) slice ginger, minced
• 1 1/4 pounds skinless, boneless chicken breast meat - cubed
• 3 tablespoons brown sugar
• 3 tablespoons fish sauce
• 3 tablespoons tamarind paste
• 1/3 cup peanut butter
• 3 cups peeled, cubed potatoes
• 1 (13.5 ounce) can coconut milk
• 3 tablespoons fresh lime juice

1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, 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 the lime juice and cook for an additional 5 minutes before serving.

vegetable oil, curry paste, ginger, skinless, brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, coconut milk, lime juice

Taken from www.allrecipes.com/recipe/142055/chicken-massaman-curry/ (may not work)