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Ingredients

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 3 tablespoons brown sugar 3 tablespoons fish sauce 3 tablespoons tamarind paste ⅓ cup peanut butter 3 cups peeled, cubed potatoes 1 (13.5 ounce) can coconut milk 3 tablespoons fresh lime juice

Nutrition Info

689.6 calories carbohydrate: 47.3 g cholesterol: 73.3 mg fat: 41.2 g fiber: 5.5 g protein: 38.1 g saturatedFat: 22.4 g servingSize: - sodium: 1220.7 mg sugar: 14.2 g transFat: : - unsaturatedFat: : -

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.
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.

4 servings

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.