Description
This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
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
Instructions
- 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.
- 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.
- Add lime juice and cook for an additional 5 minutes before serving.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4