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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
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