Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •3 tablespoons curry paste
- •1 (3/4 inch thick) slice ginger, minced
- •1.25 pounds skinless, boneless chicken breast meat - cubed
- •0.33333334326744 cup peanut butter
- •3 tablespoons brown sugar
- •3 tablespoons fish sauce
- •3 tablespoons tamarind paste
- •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.
Nutritional Facts
Per 4 servings
- Calories: 690
- Carbohydrate: 47g
- Fat: 41g
- Fiber: 6g
- Protein: 38g
- Sugar: 14g
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