Chicken Massaman Curry Recipe

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.