This fabulous post is being brought to you by my son, Zac! It is so fun because he will instant message me on Facebook and tell me about new food ideas that he has found or he has tried in the past. Sometimes, I haven’t even heard about some of the ingredients and I feel like I’m on the TV show “Chopped”!
Zac has seriously broaden my “culinary box” by introducing me to things that I would never think about trying. I really love this recipe! The flavor is rich but not so different that the kids won’t like it.
2 Tablespoons vegetable oil
3 Tablespoons curry paste
1 slice ginger, minced
1 1/4 pounds skinless, boneless chicken breast, cubed
3 Tablespoons brown sugar
3 Tablespoons fish sauce
3 Tablespoons tamarind paste
1/3 cup peanut butter
3 cups potatoes, cubed
1 (13.5 ounce) can coconut milk
3 Tablespoons fresh lime juice
* The spices can be purchased at a International food store or even Amazon
- Heat vegetable oil in a large pan over medium heat. Stir in curry paste and minced ginger; cook and stir for about 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 a low heat, 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 an additional 5 minutes.
- Serve over rice.