Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
Gather the ingredients.
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.
Nutrition Facts (per serving)
| 690 | Calories |
| 41g | Fat |
| 47g | Carbs |
| 38g | Protein |
