Chicken Massaman Curry

Chicken Massaman Curry -

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 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

Directions:

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.