chicken massaman curry

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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 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.