Chicken Massaman Curry

• 2 tablespoons vegetable oil
• 3.5 tablespoons red Thai curry paste (recommend Maesri brand Masaman Curry paste, comes in little 4oz cans)
• 2 tablespoons red chili powder (to make curry hot, not "Thai hot" tho)
• 1 (3/4 inch thick) slice ginger, minced
• 1 1/4 pounds boneless, skinless chicken cut into cubes
• 3 tablespoons brown sugar
• 3 tablespoons fish sauce
• 3 tablespoons tamarind paste
• 1/3 cup peanut butter
• 1 1/2 cups peeled, cubed potatoes
• 1 1/2 cups peeled, cubed sweet potatoes
• 1 (13.5 ounce) can coconut milk
• 1 tablespoon fresh lime juice
• crushed roasted peanuts

Heat vegetable oil in a large saucepan over medium heat. When the oil is hot, stir in curry paste, chili powder and minced ginger; stir continuously until aromatic (about 2 minutes). Stir in the cubed chicken, and cook just until the pieces turn white on the outside. Add brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sweet potatoes and coconut milk and stir well. 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.

Garnish with crushed roasted peanuts when you serve it.

Serve with brown or white rice.